Mugwort Pound Cake with Tofu Protein

Name: Mugwort Pound Cake with Tofu Protein
Yield: 685 g
Ingredients: Mugwort Misutgaru (Mugwort Grain Powder) 20 g; 5K Price Unsweetened Soy Milk 99 130 ml; Isolated Soy Protein 85 g; Tofu 450 모

888 kcal

#Tofu Pound Cake #Protein Dessert #Mugwort Cake #Low Carb #High Protein #Healthy Snack #Wellness Baking #Vegan Dessert #Gluten Free #Diet Snack

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Ingredients

Main ingredients

Mugwort Misutgaru (Mugwort Grain Powder) 20 g
5K Price Unsweetened Soy Milk 99 130 ml
Isolated Soy Protein 85 g
Tofu 1 모

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 34.41 g 16%

Protein 120.83 g 56%

Fat 27.71 g 29%

Serving size 685g

Cooking steps

1

Remove excess moisture from the tofu using a kitchen towel.
2

Wash the mugwort thoroughly and drain off the water.
3

Preheat the oven to 180°C (356°F).
4

Add tofu, mugwort, eggs, protein powder, oligosaccharide syrup, oil, and baking powder to a blender and blend until smooth.
5

Pour the batter into a pound cake mold.
6

Bake in the oven at 180°C (356°F) for 35 to 40 minutes.
7

Let it cool before removing from the mold to finish.

Mugwort Pound Cake with Tofu Protein

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