Tofu Bread Recipe

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This tofu bread is soft, rich, and tender. The texture reminds me of brioche. It’s delicious in sandwiches and toasts up nicely if you prefer a crunchier texture.

Prep Time20

Cook Time40

Rising and Cooling Time2 30

Total Time3 30

Course: Side Dish

Cuisine: American

Servings:

Calories: 163.7kcal

Author: Jennifer Bell

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.

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