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Vegan high-protein silken tofu blueberry mug cake

A creamy plant-based mug cake with tofu and blueberries.

  • 6 min
  • 1 serving
  • Vegan
  • American cuisine
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Vegan high-protein silken tofu blueberry mug cake

Per serving

Calories
238 kcal
Protein
15.1 g
Carbohydrates
30 g
Fat
7.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Silken tofu100 g
  • Soy flour15 g
  • Oat flour15 g
  • Maple syrup10 g
  • Blueberries40 g
  • Baking powder2 g

Contains: gluten, soy,

In season: June – September

Method

  1. Drain the silken tofu and blend it with the maple syrup until smooth.
  2. Pour it into a large microwave-safe mug, add the soya flour, oat flour and baking powder and stir with a fork until no flour is visible.
  3. Rinse and dry the blueberries and fold them in gently.
  4. Microwave at 800 W for 2 minutes 30 seconds, until the cake has risen and is dry on top; let it stand for a minute before eating.

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