This tofu bread is soft and rich with a tender crumb. The texture reminds me of brioche. It’s perfect for sandwiches and toasts up nicely if you prefer a crunchier texture. Give it a try if you’re looking for unexpected ways to use tofu, like in this creamy tofu hummus, which would be delicious served with the bread.
Ingredients and Substitutions
Medium firm tofu works best in this recipe. You can try substituting other types of tofu if you prefer, but in that case you’ll likely need to adjust the amount of flour or water slightly.
Active dry yeast adds flavor and helps this bread rise. I haven’t tried using other types of yeast in this bread, so I recommend sticking with that unless you’re up for some experimenting.
I used all purpose flour in this bread. I suspect whole wheat flour would work too, but you would likely need to adjust the amount of water. If the dough seems too crumbly, you can increase the water, 1 tablespoon at a time, until a dough forms.
How to Make Tofu Bread
Add the active dry yeast, pure maple syrup or sugar, and warm water to a small bowl. Mix, then let rest for 10 minutes. If the mixture bubbles or froths, your yeast is active. If it doesn’t, you’ll need a fresh package.
Transfer the yeast mixture to a blender. Roughly chop the tofu, then add it to the blender. Blend until smooth, scraping down the sides of the blender as needed.
Add the flour and salt to a large mixing bowl, then mix well. Transfer the tofu mixture to the mixing bowl and use your hands to mix until a dough forms. If the mixture is too crumbly, add water, 1 tablespoon at a time until a dough forms. If it’s too wet, add flour, 1 tablespoon at a time until the dough comes together (tofu moisture content can vary between brands, which is why you might need to adjust the amount of water or flour).
The mixture will be sticky, so I recommend wearing kitchen gloves to make this easy. Knead the dough for about 2 minutes (I like to knead it directly in the bowl for easier cleanup).
Cover the bowl with plastic wrap, a lid, or a large plate, then let the dough rise at room temperature for 90 minutes. When the dough has finished rising, preheat the oven to 375 degrees Fahrenheit.
Transfer the dough to a 9-inch baking pan lined with parchment paper.
Bake, uncovered, for 40-45 minutes or until the top is a deep golden brown. Let the bread cool for at least 1 hour before removing from the pan and serving.
Tofu Bread Recipe
Equipment
- 9 inch baking pan
- Parchment paper
Ingredients
- 1 teaspoon active dry yeast
- 1/2 teaspoon pure maple syrup or sugar
- 1/2 cup warm water (around 110 degrees Fahrenheit. 120 g)
- 10.6 oz medium firm tofu (300 g)
- 3 cups all purpose flour (spooned and leveled—not scooped. 384 g)
- 1 teaspoon salt
Instructions
- Add 1 teaspoon active dry yeast, 1/2 teaspoon pure maple syrup or sugar, and 1/2 cup warm water to a small bowl.
- Mix, then let rest for 10 minutes. If the mixture bubbles or froths, your yeast is active. If it doesn’t, you’ll need a fresh package.
- Transfer the mixture to a blender.
- Roughly chop 10.6 oz medium firm tofu, then add it to the blender.
- Blend until smooth, scraping down the sides of the blender as needed.
- Add 3 cups all purpose flour and 1 teaspoon salt to a large mixing bowl, then mix well.
- Transfer the tofu mixture to the mixing bowl and use your hands to mix until a dough forms. If the mixture is too crumbly, add water, 1 tablespoon at a time until a dough forms. If it’s too wet, add flour 1 tablespoon at a time until the dough comes together (tofu moisture content can vary between brands, which is why you might need to adjust the amount of water or flour). The mixture will be sticky, so I recommend wearing kitchen gloves to make this easy.
- Knead the dough for about 2 minutes (I like to knead it directly in the bowl for easier cleanup).
- Cover the bowl with plastic wrap, a lid, or a large plate, then let the dough rise at room temperature for 90 minutes.
- When the dough has finished rising, preheat the oven to 375 degrees Fahrenheit.
- Transfer the dough to a 9-inch baking pan lined with parchment paper.
- Bake, uncovered, for 40-45 minutes or until the top is a deep golden brown.
- Let the bread cool for at least 1 hour before removing from the pan and serving.
Notes
- Store in a bag or airtight container in the fridge for up to three days, or in the freezer for up to three months. If you’re not serving it fresh, I recommend warming or toasting the bread before serving.
Nutrition Estimates
Another Tofu Recipe to Try
I call this my Thanksgiving tofu because it pairs nicely with all the usual holiday sides.
