Cake Batter Tofu Bites

• 1 cup rolled oats 
• 16-ounce block extra firm tofu (not silken), drained & pressed 
• ½ cup nut butter (Dawn used peanut butter, but feel free to experiment with cashew, almond, etc.) 
• 4 tablespoons 100% maple syrup 
• 2 teaspoons vanilla extract
• 3 tablespoons colorful sprinkles 

 

 

This recipe was developed by Dawn Jackson Blatner, RD, CSSD.

1. In a food processor or blender, pulse oats until they are a flour-like texture. Remove and set aside. 
2. In the same food processor or blender, add tofu, nut butter, maple syrup, and vanilla extract. Puree until smooth and creamy. 
3. Stir the oats into the tofu mixture. 
4. Scoop about 1 tablespoon of the mixture, form it into a ball, and roll it in sprinkles. Repeat until you have about 32 balls. 
5. Place the bites in a container with a lid and store them in the fridge for up to 7 days or in the freezer for up to 3 months (just thaw in the fridge when ready to eat).