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Dessert

Tofu Fudge Mocha Bars

A chocolate and coffee flavored tofu fudge bar made with silken tofu, sugar, cocoa, coffee powder, and whole wheat flour.

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Why it works: Cocoa powder and coffee work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 541 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Tofu Fudge Mocha Bars

Oven325°F
Time25 to 30 minutes

Ingredients

Directions

Prepare the batter

  1. Preheat oven to 325°F.

  2. Using an electric mixer, blend tofu until creamy.

  3. Add oil, salt, sugar, cocoa, coffee, and vanilla extract to the tofu mixture and blend well.

  4. When sugar is dissolved into the tofu mixture, remove the bowl from the electric mixer and whisk in the flour.

  5. Pour batter into a greased 13 x 9-inch baking pan.

Bake and cut

  1. Bake for 25 to 30 minutes or until the cake pulls away from the sides of the pan.

  2. Cool in the pan.

  3. When cool, cut into bars using a clean, wet knife.

Nutrition, whole recipe (rough)

866Calories
22 gProtein
28 gFat
127 gCarbs

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Olive Oil1 tbsp (14g)119
Tofu100g firm76
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0
Safflowernot in our table0
Coffeenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cocoa powder + coffeetop 6% of all pairs
    Smell alikemoderate
    Cooked together541 recipes

    Shared aroma: sotolon (curry, maple).

  2. Tofu + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together350 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Tofu + wheattop 8% of all pairs
    Smell alikemoderate
    Cooked together48 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Coffee + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,391 recipes

    Shared aroma: sotolon (curry, maple).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Silken tofu
Provides the creamy, moist base that replaces butter or eggs in the batter.
Turbinado sugar
Sweetens the batter and, once dissolved, helps give the bars a smooth, fudgy texture.
Cocoa powder
Supplies the chocolate flavor and deep color of the bars.
Whole wheat flour
Adds structure so the batter sets into cuttable bars as it bakes.
Instant decaffeinated coffee powder
Deepens the chocolate flavor, giving the bars their mocha note.

The step that matters

Dissolve the sugar before adding the flour. Undissolved sugar leaves a grainy texture in the finished bars. Blending until the sugar is fully dissolved into the tofu mixture gives a smooth, fudgy crumb, so the flour should be whisked in only after that point.

Swap the safflower

How well each one fits the dish's main ingredients (tofu, sugar, cocoa powder, coffee, vanilla, wheat, flour):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Gingerfits about as well
  4. Safflowerthe original

Fit is the average pairing score against tofu, sugar, cocoa powder, coffee, vanilla, wheat, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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