Vegan tofu brownies

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

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