Friday, November 6, 2009

Tofu In Cookies?

I've had a 1982 Tofu Cookbook for probably 10 years and have never used it until today.

I have no idea why one would use tofu in cookies, but I thought I'd see what it was all about. I thought I would bring this strange goody to a potluck tonight. As it turns out, the recipe is completely vegan and I turned it into sugar-free.

I had to delete the entire recipe after the first batch came out of the oven. These are not potluck-worthy. Shoot! I wonder if by substituting white whole wheat flour for regular flour they got heavier? They are okay, but really not very sweet and kind of cakey and dry. If anything, by substituting honey for sugar, I expected them to be quite moist.

I enjoy using organic tofu once in a while, but I'm going to use it as a main ingredient for now on, not a cookie ingredient.

If you are interested in an 80's tofu cookbook, this one seems to have some pretty interesting recipes, many of which I would like to try sometime. I just wouldn't recommend tofu cookies.

(I would love it if someone out there proved me wrong and provided a delicious tofu cookie recipe!)

Cookbook: Tofu Cookery, by Louise Hagler

5 comments:

will said...

Good try! I love tofu, but I do not think tofu should be baked into things. Your attempts to create delicious sugar free treats are wonderful!

pixiepine said...

I've used a little silken tofu in baked goods as an egg-substitute. It's great in cheesecakes and such. As for a main ingredient in cookies or cake, sounds sketchy to me.

Alisa said...

Ugh, yeah. Tofu is definitely overdone in dairy-free desserts in my opinion. It isn't quite as versatile as some people like to think.

My Year Without said...

Will-thanks!

Pixiepine-I have to admit, I wonder what a tofu cheesecake might taste like. I found a recent recipe for a tofu, pumpkin cheesecake that I might have to try just out of pure curiosity!

Alisa-I agree. I have been reading more about using pureed nuts/cashews in place of tofus for desserts. It's just a matter of stocking up on the all the right (and sometimes strange/hard to find) ingredients!

pixiepine said...

Try the double-layer pumpkin cheesecake on fatfreevegan.com.

It is seriously the best cheesecake I have ever had, vegan or not! It involves silken tofu and Tofutti Better Than Cream Cheese. So good!