At the start of going vegetarian, many people find tofu intimidating. Or downright unappetizing. I remember those days myself, almost two decades ago – looking at that quivering block of white mystery protein. It took some time to figure it out. But once you do, you’ll love it, I promise. You may find you come to crave it!
The first truly successful recipe I made with silken tofu was brownies. That original recipe, which was torn from a magazine, has been lost for many moons. I sometimes try to guess what was in it, but to no avail.
Recently I came across a tofu brownie recipe that was published in the Washington Post, and before that, Yoga Journal. So we tried it out and it’s just delicious. It was published under the name Tofu Brownies Rock, and before that, Triple Chocolate Brownies. Trust me – you don’t have to be vegan to love this recipe – you just have to like chocolate. And that’s almost everyone I know.
These brownies are moist, simple to make, and chocolatey. If you start the chocolate melting process while you combine the other ingredients in a food processor, it all comes together very fast. We substituted instant coffee for the cayenne, as suggested in the comments below the recipe and sifted the cocoa powder.
There’s only one challenging part of this entire recipe: the part where you have to wait two long hours to cut the brownies. It’s worth it though – they settle and are just as sumptuous two hours later. Oh – and the house smells like chocolate the entire time. Mmmmm… These are tasty cold, too, so go ahead and store them in the fridge. If they last that long.
Alas, I can’t print the recipe here, as it’s not our original work, but you can find it here, on the Washington Post’s website. They ran it in 2009, and it looks like Yoga Journal printed it in 2008. But the recipe has aged well – and still tastes like delicious, gooey chocolate heaven – it’s a perfect beginning recipe for those learning to love tofu!