No Proofing, Egg- and Dairy-Free Tofu Rolls

• 100 grams Whole wheat flour (if you don't have any, then bread flour is fine)
• 100 grams Bread (strong) flour
• 1 1/2 tsp Baking powder
• 200 grams Firm tofu
• 30 grams Soy Milk (or water)
• 20 grams Canola oil (or vegetable oil)
• 1/2 tsp Salt
• 1 bunch of each This time I added raisins and walnuts

1. Preheat your oven to 200C.
2. Mix all the ingredients together and then crumble the tofu over it and mix together.
3. Mix in your desired ingredients as well (this time I used raisins and walnuts).
4. Add in the rest of the dry ingredients, and gently knead it.
5. You're done when the dough no longer sticks to your hands and it's the softness of an earlobe.
6. Adjust the amount of soy milk or water as necessary.
7. Note: In Step 3, you don't have to sift the flour.
8. Don't over-knead the dough!
9. It's better if the dough is softer rather than firm (this does make it harder to form the dough)...
10. Form it into your desired shapes and then bake for 25 minutes in your preheated oven at 200C.
11. It's done.
12. If it sticks to your hand, dust with some flour.
13. Adjust the baking time and temperature based on your oven.

whole wheat flour, bread, baking powder, tofu, milk, canola oil, salt, time

Taken from cookpad.com/us/recipes/157057-no-proofing-egg-and-dairy-free-tofu-rolls (may not work)