This is a very simple recipe that can be made savoury or sweet very quickly, yet gives you a lot of protein. They have a nice bouncy texture.
Serve with soup, or with jam and vegan butter for breakfast or tea. I guess you could add grated cheese, but personally I can’t be doing with the usual vegan cheese, which is ultra processed and high in saturated fats.
Tofu comes packed in water. Take it out and give it a light squeeze to remove the excess. The packet might give a net weight of c400g, but with this squeeze. Once you’ve blended it all, we’re aiming for c400ml liquid to add to the flour. Any left over can be added to pasta sauce, for instance.
Ingredients makes 10 – 12
- 350g lighly squeezed firm tofu ie not ‘silken’
- 300g self-raising flour
- 1tsp baking powder
- half tsp salt
- 150ml water or non-dairy milk, or mix
- for sweet scones add 1-2 tbsp caster sugar and 1 tsp vanilla essence
Method
- pre-heat the oven to 200C. Prepare a baking tray with either parchment or a scattering of flour.
- break up the tofu and place in a blender – or use a stick blender – with the water/milk. If making sweet scones, add the sugar and vanilla essence now. Blend. You’ll have a slightly lumpy liquid
- In a bowl mix the flour, baking powder and salt I use a whisk to stir as it mixes and aerates, which saves sieving
- Add the liquid to the flour till all is incorporated with a rubber spatula
- flour your hands, the cutter and rolling pin, and roll out your dough to c2cm thickness I do this in the baking tray to save flouring the counter top and board
- cut out your scones, re-forming the dough into a ball and rolling again I usually end up squidging the last bits into the cutter and this becomes the cook’s perk ugly beloved one
- bake in the oven for 20 minutes till a golden top begins to show and the scones are firm-ish
- take out the oven and let them rest for a coupl of minutes, then place on a cooling rack at withold gratification for ten minutes at least