Lentil, Buckwheat, and Tofu Bread

This lentil, buckwheat, and tofu bread is vegan, gluten-free, and rich in protein. It's soft, easy to make, and doesn't require any kneading.

Ingredients

• ½ package silken or soft tofu (not regular firm tofu)
• ¼ cup olive oil
• 1 cup plant-based milk (soy, almond, or oat)
• 1 tablespoon tahini or peanut butter
• 1 tablespoon lemon juice
• 1 tablespoon silan (date syrup)
• 1 teaspoon salt
• 1 packet baking powder
• 1 cup red lentil flour
• 1 cup green buckwheat flour (made from unroasted buckwheat)

Directions

1. Preheat the oven to 180°C (350°F) on the convection setting. Line a loaf pan with parchment paper.
2. Add the wet ingredients to a blender—tofu, olive oil, plant-based milk, tahini, lemon juice, and silan—along with the salt and baking powder. Blend until completely smooth.
3. Pour into a bowl, add the lentil flour and buckwheat flour, and stir well.
4. Pour the batter into the prepared pan.
5. Bake for 25–35 minutes.
6. Remove the bread from the pan and place it on a wire rack to cool.

Tips

Let the bread cool completely before slicing. A little patience helps preserve that light, airy texture.