Tofu Tuesday: Chocolate Chip Strawberry Scones
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It has to be obvious that I have more of a sweet tooth than a savory one. And chocolate chips are a must treat for me, so when starting this (very, very amateur) tofu cooking adventure it is safe to say chocolate chips as an ingredient that had to be included to entice me. Secret? I didn't show my hesitation to my boys. Nope. Happy face with thoughts of encouraging words about how yummy it is, but to be honest, it's not really necessary. My boys have always been pretty good about trying new things at least once and they LOVE tofu.
So as for the recipe, here it goes. Note: it's far from perfect and please tweak it to your liking. I know I'll keep adding and subtracting to it every time I make these scones.
Chocolate Chip Strawberry Tofu Scones
Ingredients:
2 cups flour (you can use gluten free flour)
3 tbsp sugar (less than most scone recipes)
1 stick vegan butter
1/2 cup soy milk (or any milk of your choice)
1/4 cup of silken tofu
1.5 tsp vanilla (just eyeball it)
1/2 cup chocolate chips
1/3 cup diced strawberries
Process:
1. Preheat the oven to 425 degrees and lightly grease baking sheet
2. Combine together flour, sugar and butter. Make sure butter is softened slightly and diced into pieces for easier mixing. Mix in the butter until the mixture is somewhat crumbly.
3. In a smaller bowl, measure out tofu and use a fork to crumble.
4. Combine tofu, soy milk and vanilla in a bowl.
5. Add mixture into the dry mix. Slowly and gently mix together until a dough is formed.
6. On a floured surface, use your hands to further knead the dough into a ball. Be careful not to overwork the dough.
7. Roll the dough out into a circle (as best you can. Mine looked like an oval/square). With a pizza cutter, cut into triangle shapes and place on cookie sheet.
8. Bake for approximately 20 mins. I baked mine for too long (25 mins. Yikes!). Just bake until very very light brown. They will still be slightly soft to the touch, but will cool firmer.
Now how did they taste? Yummy! I actually wanted to put a little whip cream on top. Next time I will make some coconut whip cream to put a little dollop on. The biggest critics, the boys, loved them except the 5 year old. He ate all the chocolate chips and strawberries in each one and left the "bread". Not surprising to us because this kid doesn't even like cake. Seriously, doesn't like cake! Final verdict: Chocolate Chip Strawberry Tofu Scones get a 4 out 5 stars!
