Fudgy Vegan Tofu Brownies with Tofu Ganache

These rich and fudgy vegan brownies are made with a surprising ingredient: silken tofu! Vegan tofu brownies are high in protein but still delicious and easy to make from scratch. 

Just because these brownies use tofu as the egg replacer does not mean that they’re “healthy” brownies! The increased protein from the tofu is great, but they’re still first and foremost a seriously delicious fudgy brownie. These vegan brownies are made with real sugar and flour, because I wanted a really good authentic brownie experience, but the egg replacer. The addition of silken tofu helps make the batter smooth and silky and with a firm and fudgy texture.  I think flax egg can add a little too much distracting texture sometimes, so I wanted to test an alternative and it worked great!

Not only is the base of these brownies made with tofu, but the luscious chocolate ganache frosting uses up the rest of that little 12 oz block of silken tofu. Made of melted chocolate chips whipped with agave, coconut oil, and tofu, the ganache adds a decadent extra layer to these incredible vegan tofu brownies.

Fudgy Vegan Tofu Brownies Tips:

• Plain all-purpose flour and organic cane sugar are my ingredients of choice for this recipe and I have not tested them with any gluten-free flours or alternative sweeteners. Substitute at your own risk and do let me know if you have any success 🙂
• Make use of the weight measurements after many of the ingredients if you have a scale- this saves so much time!
• Be sure to chill the brownies in the refrigerator or freezer before and after adding the ganache because it can start to soften easily!
• I think these would be really tasty with walnuts in them, but I know nuts in brownies can be a little bit polarizing.

Thank you for stopping by! I hope this recipe inspired you to make a batch of vegan tofu brownies for yourself. If you make or love this recipe, please consider pinning it on Pinterest and sharing your recreations on Instagram. You can connect with me there at @plantandsoulkitchen. XO Jillian

Fudgy Vegan Tofu Brownies

These rich and fudgy vegan brownies are made with a surprising ingredient: silken tofu! Vegan tofu brownies are high in protein but still delicious and easy to make from scratch. 

• Author: Jillian
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8-12 brownies 1x
• Category: dessert
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the tofu brownie base:

• 3/4 cup coconut oil (150g) (unrefined if you don’t mind a coconut taste, otherwise use refined)
• 1 1/2 cups organic cane sugar (340g)
• 8 oz silken tofu
• 2 tsp vanilla extract
• 1 cup unsweetened cocoa powder (80g)
• 1/2 tsp coarse salt
• 1 cup all purpose flour (125g)

For the tofu ganache:

• 1 c semi-sweet chocolate chips (200 g)
• 4 oz. silken tofu
• 1 tbsp agave or maple syrup
• 2 tbsp coconut oil

 

Instructions

1. Preheat your oven to 350 F. Line an 7×11 rectangular pan or 9×9 square pan with parchment paper. I recommend lining instead of greasing because these brownies are pretty tough to remove without the parchment paper.
2. If necessary, gently heat the coconut oil to make it more liquid, waiting for it to cool slightly before using in this recipe.
3. In a large bowl with a hand mixer or whisk, mix together the coconut oil, cane sugar, 8 oz of tofu, and vanilla extract until creamy and smooth.
4. Sift in the flour, cocoa powder, and salt and mix with a wooden spoon or rubber spatula until just combined.
5. Spread the brownie batter into the lined pan, using your spoon or spatula to smooth the surface of the brownies and push the batter into the edges of the pan.
6. Bake the brownies for 30 minutes until a toothpick comes out clean when inserted into the middle of the pan. If you’re using a different sized pan, you might need to cook the brownies for a longer or shorter amount of time. Let the brownies cool to room temperature in the pan.
7. To make the ganache, melt the chocolate chips in the microwave or on the stove top. Scrape the chocolate into a blender or food processor and add 4 oz of tofu, 1 tbsp of agave, and 2 tbsp of coconut oil. Blend until very smooth. Use a spatula to scrape the ganache onto the top of the cooled brownies and spread evenly over the surface of the brownies. Transfer the pan to the freezer for 20 minutes to set the ganache before cutting.
8. Top the brownies with flaky salt and chocolate chips if desired. Store brownies in the refrigerator or freezer to keep the ganache from melting if your home is warm.  They’ll last for several days in the refrigerator or several weeks in the freezer.

Nutrition

• Serving Size: 1 brownie

Keywords: vegan brownies, tofu, tofu brownies, chocolate

Thanks for visiting!  If you have any questions, I’m happy to help- I am most easily reached via Instagram- @plantandsoulkitchen. Please also tag me when you make this or any of my recipes so I can see your creations! xo Jillian