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<p>I haven't liked the recipes with flax or starches to sub for eggs. I changed up the one from the Joy of Cooking with silken tofu, and it's perfect!<br>
I like them high and more "cakey" than flap-jackey.<br><br>
1 1/2 cups flour<br>
2 tsp. baking powder<br>
1/2 tsp. salt<br>
Mix in bowl.<br><br>
1 1/2 cup water<br>
1/2 cup silken tofu (I had firm)<br>
2 Tbls. sugar<br>
2 tsp. vanilla<br>
2 Tbls. oil<br>
Whisk together till well blended, then mix with dry ingredients<br><br>
I use a seasoned cast iron lightly oiled for these. They really didn't bubble, but do rise.</p>
 

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Thank you for this, now I know what the heck I can do with the tofu I bought on sale. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Hmmm...I think I am going to have pancakes for breakfast today! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br>
Edit: Thanks! I just had a very delicious and satisfying breakfast! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Discussion Starter · #4 ·
Now that I've learned how similiar silken tofu is to egg I need to try that with brownies! I've never been that happy with vegan brownies.
 

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I shouldn't read these threads when I'm hungry <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">...I might have to try this. Thanks.
 

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Hi,<br>
Thank You for providing this reci[pe.
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>silva</strong> <a href="/forum/post/3081420"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I haven't liked the recipes with flax or starches to sub for eggs. I changed up the one from the Joy of Cooking with silken tofu, and it's perfect!<br>
I like them high and more "cakey" than flap-jackey.<br><br>
1 1/2 cups flour<br>
2 tsp. baking powder<br>
1/2 tsp. salt<br>
Mix in bowl.<br><br>
1 1/2 cup water<br>
1/2 cup silken tofu (I had firm)<br>
2 Tbls. sugar<br>
2 tsp. vanilla<br>
2 Tbls. oil<br>
Whisk together till well blended, then mix with dry ingredients<br><br>
I use a seasoned cast iron lightly oiled for these. They really didn't bubble, but do rise.</div>
</div>
<br>
 
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