Chocolate Tofu Baked Oats – High Protein, No Protein Powder
These chocolate firm tofu baked oats are dense, fudgy, and high in protein without protein powder. Made with simple ingredients, they make an easy vegan meal-prep breakfast with a brownie-like texture.
Ingredients
- 14 oz firm tofu 400 g, drained
- 2 cups rolled oats 160 g
- 1 ¼ to 1 ½ cups soy milk 300 to 350 ml
- ⅓ cup unsweetened cacao powder 30 g
- 5 medjool dates softened in hot water for 15 mins (sub with 2 ripe bananas)
- 1 tbsp ground chia seeds or flaxseed 10 to 12 g
- 2 tsp baking powder
- 2 tsp vanilla extract
- ¼ tsp salt
- 1 to 2 tbsp maple syrup or liquid sweetener 15 to 30 ml, to taste
- 1 tsp instant coffee or 1 shot espresso
- ¼ to ⅓ cup dark chocolate chips 40 to 60 g
Chocolate Yogurt Frosting (Optional )
- ½ cup thick unsweetened soy yogurt 120 g
- 3 tbsp cacao powder 20 g
- Sweetener of choice to taste
Instructions
- Preheat the oven to 350°F / 180°C.
- Add the firm tofu, rolled oats, soy milk, softened dates, cacao powder, ground chia or flax, baking powder, vanilla, salt, maple syrup, and coffee to a blender.
- Blend until grainy smooth (or fully smooth if you prefer a smooth texture), stopping to scrape down the sides as needed.
- The mixture should resemble thick brownie batter. If it is too thick to blend or pour, add additional soy milk a little at a time.
- Pour the batter into a lined or lightly greased 8 x 8-inch / 20 x 20 cm baking dish.
- Sprinkle the chocolate chips over the top, and smooth the surface to make sure the chocolate chips are roughly evenly spread out over the top..
- Bake for 30 to 38 minutes, until the top and edges are set.
- Let cool for at least 15-20 minutes before slicing (depending on your home temperature, this could take longer). The baked oats will firm further as they cool.
- If making the frosting, stir together the thick soy yogurt, cacao powder, and sweetener until smooth. Spread over the baked oats once they have cooled.
Notes
Do not overbake if you want a fudgy brownie texture!
Start with the lower amount of soy milk and add more only if necessary.
Using an espresso shot instead of instant coffee adds extra liquid, so you may need slightly less soy milk.
For a sweeter version, use 2 tablespoons maple syrup and 60 g chocolate chips.
For a lighter version, use 1 tablespoon maple syrup or zero-calorie sweetener and 40 g chocolate chips.
Refrigerating the baked oats makes them considerably firmer and fudgier.
Storage:
Store in an airtight container in the refrigerator for up to 4 days.
Individual portions can also be frozen for up to 2 months. Thaw overnight in the refrigerator before eating or reheating. But make sure to freezer them without the yogurt frosting!
Individual portions can also be frozen for up to 2 months. Thaw overnight in the refrigerator before eating or reheating. But make sure to freezer them without the yogurt frosting!
Nutrition
Calories: 450kcalCarbohydrates: 76gProtein: 25gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 0.1mgSodium: 495mgPotassium: 924mgFiber: 12gSugar: 32gVitamin A: 337IUVitamin C: 9mgCalcium: 410mgIron: 6mg
Tried this recipe?Let us know how it was!