tofu is softer than regular tofu and is often used in desserts. It is packaged
in an aseptic box that doesn’t require refrigeration.
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becoming a certified Food for Life instructor? Visit our website to learn more about the training program and
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Neal Barnard, M.D., and other prominent speakers at the 2015 International
Conference on Nutrition in Medicine: Cardiovascular Disease.
An office favorite at the Physicians Committee, these brownies are moist and delicious—and nobody will guess that they are low-fat or vegan!
Makes 28 brownies
1 cup whole-wheat pastry flour
1 cup sugar
1/3 cup cocoa powder
1/4 cup grain-based coffee substitute granules (optional)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 12.3-ounce package firm or extra-firm silken tofu
1/2 cup fortified soy or rice milk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons vanilla extract
vegetable oil spray
Preheat oven to 350 F.
Stir flour, sugar, cocoa, coffee substitute granules (if using), baking soda, and salt together in a large mixing bowl.
Purée tofu in a food processor or blender until completely smooth, then blend in nondairy milk, vinegar, and vanilla.
Add tofu mixture to dry ingredients and stir just enough to mix. Spread batter into a vegetable oil sprayed or nonstick 9"×13" baking dish. Bake until top springs back when pressed lightly in the center, about 25 minutes. Remove from oven and allow to cool in pan 10 minutes.
Per brownie: 50 calories; 0.3 g fat; 0.1 g saturated fat; 6.2%
calories from fat; 0 mg cholesterol; 1.3 g protein; 11.2 g
carbohydrates; 7.4 g sugar; 0.9 g fiber; 73 mg sodium; 11 mg calcium; 0.4 mg iron; 0 mg vitamin C; 0 mcg beta-carotene; 0.1 mg vitamin E
Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.