Prep
10m
Cook
50m
Total
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add tofu, along with the water in the packet and an additional 50ml of water to a food processor and blitz into a runny tofu mix.
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For
8
M
I
400
g
Extra Firm Tofu block
550
g
Strong white bread flour
1
tbsp
Fast action yeast
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Per Serving
Calories
345kcal
Fat
6g
Saturates
3g
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We used Cauldron Authentic block for this recipe - extra-firm tofu, the kind that comes in water and in a hard plastic container (not vac pac!). *Please note, the dough needs to prove for 1.5 hours.
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C
Cat S
5 months ago
Could I sub wholewheat flour?
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Dan & Jess
5 months ago
Hey Cat, good question! We haven't tried this recipe with wholewheat flour so I couldn't say for sure, it's unlikely to work with the same amount of wholewheat for the amount of strong white bread flour listed, as a direct swap, because of the differences between the two types of flours. Wholewheat absorbs more liquid - so it would take some experimenting! ~Jess 💕
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J
Jennifer D
a year ago
In the ingredients' list there's no flour. Can you add the amount of our to the list? Thanks
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D
Dan S
a year ago
So sorry for the mix up there, I have just updated it!
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Prep
10m
Cook
50m
Total
1h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add tofu, along with the water in the packet and an additional 50ml of water to a food processor and blitz into a runny tofu mix.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
400
g
Extra Firm Tofu block
550
g
Strong white bread flour
1
tbsp
Fast action yeast
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
345kcal
Fat
6g
Saturates
3g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
We used Cauldron Authentic block for this recipe - extra-firm tofu, the kind that comes in water and in a hard plastic container (not vac pac!). *Please note, the dough needs to prove for 1.5 hours.
Only visible to you
Made it?
Cancel
C
Cat S
5 months ago
Could I sub wholewheat flour?
Like
Reply
Cancel
Dan & Jess
5 months ago
Hey Cat, good question! We haven't tried this recipe with wholewheat flour so I couldn't say for sure, it's unlikely to work with the same amount of wholewheat for the amount of strong white bread flour listed, as a direct swap, because of the differences between the two types of flours. Wholewheat absorbs more liquid - so it would take some experimenting! ~Jess 💕
Like
Reply
Cancel
J
Jennifer D
a year ago
In the ingredients' list there's no flour. Can you add the amount of our to the list? Thanks
Like
Reply
Cancel
D
Dan S
a year ago
So sorry for the mix up there, I have just updated it!
Like
Reply
Cancel
