Chocolate Vegan Babka

Ingredients:

For the tofu:

• 1 block (14 oz) firm tofu, drained and pressed
• 2 tbsp cornstarch (for crispy coating)
• 1-2 tbsp vegetable oil (for frying)

For the orange sauce:

• 1/2 cup fresh orange juice (about 1-2 oranges)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp rice vinegar
• 2 tbsp maple syrup (or agave syrup)
• 1 tbsp orange zest (optional, for extra citrus flavor)
• 1 tsp grated ginger (or 1/2 tsp ground ginger)
• 1 garlic clove, minced
• 1/2 tsp red pepper flakes (optional for spice)
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Garnishes (optional):

• Sliced green onions
• Toasted sesame seeds
• Orange slices or zest

Instructions:

1. Prepare the tofu:

• Press the tofu to remove excess moisture. Once pressed, cut the tofu into cubes (about 1-inch pieces).
• Toss the tofu cubes in cornstarch until evenly coated. This helps the tofu get crispy when cooked.

2. Cook the tofu:

• Heat 1-2 tbsp vegetable oil in a large non-stick or cast-iron skillet over medium heat.
• Add the tofu cubes to the pan in a single layer and cook for 5-7 minutes per side, or until crispy and golden brown. Stir occasionally to ensure even cooking.
• Once cooked, transfer the tofu to a plate lined with paper towels to absorb any excess oil.

3. Make the orange sauce:

• In a small saucepan, combine the orange juice, soy sauce, rice vinegar, maple syrup, orange zest, ginger, garlic, and red pepper flakes (if using).
• Bring to a simmer over medium heat, stirring occasionally.
• In a separate small bowl, mix the cornstarch and water together to make a slurry. Slowly pour this slurry into the simmering sauce while stirring.
• Continue to cook the sauce for another 2-3 minutes, or until it thickens to a glaze-like consistency.

4. Combine tofu and sauce:

• Add the crispy tofu cubes to the saucepan with the orange sauce and toss gently to coat. Let it simmer for 2-3 minutes to allow the tofu to absorb some of the sauce.

5. Serve:

• Serve your Vegan Orange Tofu with steamed rice, quinoa, or noodles.
• Garnish with sliced green onions, sesame seeds, and additional orange slices or zest, if desired.

Enjoy!

This Vegan Orange Tofu is tangy, sweet, and savory, with crispy tofu and a delicious, vibrant sauce. It’s a perfect plant-based option to enjoy with a variety of sides!

A Chocolate Vegan Babka is a rich, fluffy, and decadent twist on the classic Jewish braided bread, made vegan-friendly by using plant-based ingredients. Here’s a recipe for making this indulgent treat!

Ingredients:

For the dough:

• 2 1/4 cups all-purpose flour (plus extra for dusting)
• 2 tbsp sugar
• 1 tsp instant dry yeast
• 1/2 tsp salt
• 1/2 cup warm almond milk (or any non-dairy milk)
• 1/4 cup coconut oil or vegan butter, melted
• 1 tsp vanilla extract
• 1/4 cup water (if needed to adjust dough consistency)

For the chocolate filling:

• 1/2 cup dairy-free chocolate chips (or chopped chocolate)
• 2 tbsp coconut oil (or vegan butter)
• 2 tbsp cocoa powder
• 2 tbsp maple syrup or agave syrup
• 1/2 tsp vanilla extract
• Pinch of salt

For the syrup (optional):

• 1/4 cup maple syrup or agave syrup
• 1 tbsp water

Instructions:

1. Prepare the dough:

• In a large mixing bowl, combine the flour, sugar, yeast, and salt.
• In a separate bowl, mix the warm almond milk, melted coconut oil (or vegan butter), and vanilla extract.
• Slowly pour the wet ingredients into the dry ingredients while mixing until the dough starts to come together.
• Knead the dough on a floured surface for about 8–10 minutes, until it’s smooth and elastic. If the dough feels too sticky, add a bit more flour, or if it’s too dry, add a little more water.
• Once the dough is ready, place it in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise for 1–1.5 hours, or until doubled in size.

2. Make the chocolate filling:

• In a small saucepan, melt the coconut oil (or vegan butter) over low heat.
• Stir in the chocolate chips, cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Mix until smooth and fully combined.
• Remove from heat and let the filling cool slightly.

3. Shape the babka:

• Preheat your oven to 350°F (175°C) and line a loaf pan (9×5 inches) with parchment paper or lightly grease it.
• Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a large rectangle, about 12×18 inches.
• Spread the chocolate filling evenly over the dough, leaving a small border around the edges.
• Starting from one long side, carefully roll the dough into a tight log or cylinder.
• Cut the rolled dough in half lengthwise to expose the swirls of chocolate, then twist the two halves together to form a braided shape.
• Place the twisted dough into the prepared loaf pan and tuck the ends in.

4. Second rise:

• Cover the loaf pan with a clean kitchen towel and let the dough rise for about 30 minutes to 1 hour, or until it has puffed up.

5. Bake the babka:

• Bake the babka in the preheated oven for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
• While the babka bakes, make the syrup (optional) by combining maple syrup (or agave) with water in a small saucepan and heating until warm.
• Once the babka is done, remove it from the oven and brush the warm syrup over the top to add a sweet, glossy finish.

6. Cool and serve:

• Let the babka cool for about 10–15 minutes before removing it from the pan and transferring it to a cooling rack.
• Slice and serve the chocolatey, fluffy babka warm or at room temperature.

Enjoy!

This Vegan Chocolate Babka is perfect for a special breakfast, brunch, or dessert. It’s rich, indulgent, and has the perfect balance of sweetness with its gooey chocolate filling and soft, braided dough.