Eggless Cheese Stuffed Tofu Bread

Served HotServed Hot
Average based on 2 Ratings


Servings: 6 Preparation time:
  • Wheat Flour, White, All-purpose, Unenriched, Atta 3cups All purpose flour
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated 1/2cup (Warm) water
  • Tofu, 1/2cup (Silken) Tofu
  • Yeast, dry yeast, 1tbsp (Instant) yeast
  • Olive Oil, 1/3cup Olive oil
  • Brown Sugar, 1tbsp Sugar
  • Salt, Common Salt, Rock Salt, Table Salt 1tsp Salt
  • Cheese, Cream, Fat Free, Soft Cheese 150grams Cream cheese

Instructions (Preparation Steps):

  • In a large bowl, take the flour, instant yeast, salt,silken tofu,oil and sugar, add the luke warm water gradually and knead everything as a smooth dough.
  • Drop the dough onto a floured surface, knead until smooth and elastic for about 5minutes. Arrange dough in a greased bowl and let it sit in a warm place.
  • Take a bundt pan or a round pan, greased it. Punch down the dough, divide them into 7-8 balls.
  • Flat each ball and drop enough cream cheese, bring the edges together and roll them well.
  • Drop them to the already prepared round pan. Keep in warm place for half an hour.

Cook's Tip:
Paneer crumbs, bread crumbs and some melted butter, tossed together form an excellent topping if you run short of cheese, for any baked dishes.
To reuse cooking oil without tasting whatever was cooked in the oil previously, cook a 1/4″ piece of ginger in the oil. It will remove any remaining flavors and odors.
Place a quarter of an apple in a tight container with sugar that has become hard. It will soften the hardest lumps.


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