November is World Vegan Month. Bite into decadence when you make these vegan tofu brownies!

Vegan tofu brownies 

Instead of the ginger bites, swirl through natural peanut butter, vegan chocolate spread or berry jam to top off these decadent brownies.

Makes 16 

Ingredients

1 cup (200g) treacle sugar, firmly pressed
½ cup (125ml) vegetable oil
½ cup (115g) vegan butter or margarine
300g silken soft tofu
1 Tbsp (15ml) instant coffee
1 Tbsp (15ml) boiling water
1½ cups (225g) cake flour
1½ cups (185g) cocoa powder
½ tsp (2.5ml) baking powder
1 tsp (5ml) flaky salt
40g raw gingerbread chocolate-coated bites, halved
Vegan ice cream, to serve (optional) 

Method

1. Preheat the oven to 180°C. Grease and line a 20cm square tin.
2. Whisk together sugar, oil and butter using an electrical whisk for about 2 minutes.
3. Add tofu and whisk for another 20 seconds until smooth.
4. Combine coffee and boiling water, stirring to dissolve granules.
5. Add coffee mixture to the bowl and beat for another 20 seconds until combined.
6. Sift together flour, cocoa and baking powder, then add salt. Pour wet ingredients into dry sifted mixture.
7. Whisk the mixture on slow until the flour has just combined. Be careful not to overmix – the batter should resemble a biscuit dough.
8. Spoon mixture into prepared tin, pressing chocolate bites into the mix.
9. Bake for 22-25 minutes, or until the top is cooked and the middle feels springy.
10. Cool for 20 minutes, then slice into squares and serve with ice cream, if you like.

Recipes & styling: Sjaan Van Der Ploeg
Photography by: Zhann Solomons

Also read: 4 Vibrant plant-based recipes for World Vegan Day  

The post Vegan tofu brownies  appeared first on MyKitchen.

Is there anything more delicious than a chocolatey spread? Try this home-made hazelnut chocolate spread that the whole family will love!

MAKES 2 cups // COOKING TIME 1 hour

INGREDIENTS
2 cups raw hazelnuts
¼ cup cocoa
¼ cup honey
3 tbsp coconut oil
1½ tbsp vanilla essence
½ tsp salt

METHOD
1. Preheat oven to 200°C.
2. Spread out hazelnuts on a baking tray and roast for 6–8 minutes. Rub them together in a paper towel to remove the shells.
3. Place the nuts in the blender. Blitz until they form a smooth paste, 10–15 minutes.
4. Add all the remaining ingredients to the blender and pulse on and off for 10 minutes until smooth. Store the spread in a glass jar at room temperature.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Home-made hazelnut chocolate spread appeared first on MyKitchen.