Kabocha Pumpkin Tofu Protein Bread

Name: Kabocha Pumpkin Tofu Protein Bread
Total time: 30 min
Yield: 371 g
Ingredients: cinnamon powder 20 g; grain-flavored protein shake 25 g; boiled egg 45 개; steamed kabocha pumpkin 100 g; Korean soy milk 80 ml; tofu 100 g; salt 1 g

Cook 30 min Difficulty NORMAL 400 kcal

#diet #low sugar #high protein #low carb #low calorie #vegan

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Ingredients

Main ingredients

cinnamon powder 20 g
grain-flavored protein shake 25 g
boiled egg 1 개
steamed kabocha pumpkin 100 g
Korean soy milk 80 ml
tofu 100 g

Seasonings/Sauce

salt 1 g

Nutrition summary

Carbohydrates 43.63 g 43%

Protein 31.11 g 31%

Fat 11.95 g 26%

Serving size 371g

Cooking steps

1

Remove the skin from the kabocha pumpkin, boil it, and mash it.
2

Drain the tofu and mash it finely.
3

In a bowl, combine the mashed kabocha pumpkin, tofu, egg whites, almond flour, and baking powder, and mix well.
4

Pour the batter into an oven-safe mold.
5

Bake in a preheated oven at 180°C (356°F) for 20–25 minutes.

Kabocha Pumpkin Tofu Protein Bread

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