Once you bake your vegan breads using silken tofu as an egg replacer and dough softener, you’ll never go back. This master silken tofu dough recipe can be used to make a variety of vegan breads. In my eBook I share how to make this dough and all of the ways you can use it including how to make vegan breads such as:

1. 

   THE MASTER SILKEN TOFU DOUGH

2. Dinner Rolls
3. Sandwich Loaf
4. Brioche Bread
5. Cinnamon Rolls
6. Soft Pretzels
7. Bagels
8. Focaccia
9. Pizza Crust

10. 

    Garlic Knots or Bread Twists

11. Burger Buns
12. Hot Dog Buns
13. Monkey Bread
14. Chocolate Swirl Loaf
15. Herb Cheese Rolls
16. Braided Holiday Bread
17. Mini Calzones
18. Stuffed Dinner Rolls
19. Sweet Raisin Buns
20. Baked Donut Rounds
21. Dough Troubleshooting Guide

22. 

    Shaping Guide Table

23. Storage & Make-Ahead Guide
24. Quick Conversion Chart
25. How to Check Bread for Doneness
26. How to Make Your Bread Soft & Fluffy

You can get this printable recipe eBook in my online shop

Silken Tofu Bread Dough Video Tutorial

Here’s my video tutorial for step-by-step directions on how to make this dough in a bread machine as well as tips for making it by hand:

Why not use eggs in bread recipes?

Many people cannot or do not eat eggs because of several reasons:

• Egg allergy
• Intolerance to eggs
• Vegan diet
• Health concerns
• Dislike of eggs

Many traditional bread recipes use eggs as an ingredient. These are called “Enriched Doughs”. I developed this recipe for people who have an egg allergy or choose not to eat eggs but still want to enjoy fluffy, moist delicious enriched dough breads.

Bread Machine Dough

I recommend getting a bread machine to make your doughs. You can make dough, and it can also bake bread loafs. You don’t have to bake your bread in the machine, you can just use the dough making settings. This will knead and rise your dough for you on a timed cycle.

This is the easiest way to consistently make great dough without having to get your hands messy or monitor the dough process. My two recommended bread machines are the following:

• Elite Gourmet Bread Maker Machine – this is the cheapest bread machine available on Amazon and is one I use in my kitchen
• Panasonic Bread Machine – this is the best bread machine in my opinion. It has the most settings and is made with high quality materials. It is more expensive but worth the investment if you can afford it. Sometimes this machine is out of stock on Amazon.
• Zojirushi Bread Machine – this is the most expensive bread machine but I’ve heard it’s worth the investment!

Here’s my video comparison of the Elite Gourmet vs Panasonic bread makers:

Making dough by hand

You can easily make this silken tofu dough by hand. I’ve included directions below.

Recommended Ingredients

You can use any type of all-purpose flour, bread flour, yeast, salt, and silken tofu for this recipe. However, ingredients vary. Here’s what I use to make this silken tofu dough:

• Bob’s Red Mill Organic All-Purpose Flour – this is an unbleached, not enriched all-purpose flour made from organic wheat. It does not include any dough conditions or enzymes.
• Bob’s Red Mill Dry Active Yeast – this yeast has minimal ingredients and works great for making this dough.
• Redmond’s Real Salt – this is a natural salt that comes from ancient sea beds in Utah. I use it because it is packed with minerals that are good for our bodies. I like to get as much nutrition into my breads as possible.
• Trader Joe’s, 365 Whole Foods or Organic Mori-Nu Silken Tofu – I choose organic soybeans and silken tofu as often as possible. These silken tofus have minimal ingredients and are made with organic soybeans.

THE MASTER SILKEN TOFU DOUGH

Soft, egg-free enriched dough made with silken tofu instead of eggs. You can make this recipe with all-purpose flour or whole wheat flour, or a combination of both. 

If you make this dough with a combination of both flours, use between 2 ¼ cups and 3 cups flour total (less flour is needed for whole wheat dough so estimate your amount based on the ratio of all-purpose to whole wheat flour you need).

PROTEIN: ~7–8g per roll (varies by shaping)

INGREDIENTS

• 100 grams water, room temperature (½ cup)
• 8 ounces firm or regular silken tofu, drained (1 cup)
• 540 grams all-purpose flour (organic, unbleached is best) (3 ¾ packed cup approximately)
• 1 teaspoon salt
• 1 tablespoon vegan butter (optional)
• 1 teaspoon active dry yeast

For sweet dough, add 1-3 tablespoons sugar, if desired

INSTRUCTIONS

Bread Machine Method

1. Add ingredients into the bread machine canister in the order listed.
2. Set to Basic Dough setting and press start.
3. Preferred Autolyse Method: Combine water, silken tofu and flour and set to Knead Dough for 10 minutes. Let sit for 10 minutes to “autolyse” (let flour hydrate). Then add yeast, salt and vegan bugger and then begin “Basic Dough” cycle. Dough cycle setting should last for at least 2 hours (every machine is a little different).
4. When dough cycle completes, proceed with shaping for the desired recipe, or store dough in the refrigerator for up to 7 days..

By-Hand Method

1. Combine water, flour and silken tofu in a bowl. Knead for 3-5 minutes in the bowl until combined. 
2. Let dough rest, covered with a damp cloth or lid for 20 minutes at room temperature to autolyse (this means to let the water absorb into the flour).
3. Sprinkle yeast, salt and and butter onto to dough. Knead on a floured surface 5–10 minutes until soft and stretchy and everything has combined well.
4. Cover again and rise in a warm place (about 80°F) for 1 hour.
5. Knead gently for 3-5 minutes and rise again 45 minutes.
6. Shape according to recipe instructions, or store dough in the refrigerator until ready to use for up to 7 days.

STORAGE

Dough can be refrigerated in an airtight container for up to 1 week.
Use portions as needed.

RECIPE NOTES

• The best method of making bread is to weight your flour, water and silken tofu using a digital scale. If you are measuring the flour with a cup measure, make sure to pack the flour completely into the cup tightly to get the best measure.
• Add more flour 1 tablespoon at a time if the dough feels too wet. Avoid adding too much flour if you want a soft dough.
• Tofu moisture levels vary.
• Dough should feel soft but not sticky.
• Watch the video tutorial for this recipe on my YouTube channel: youtube.com/@daileyfoods 

Silken Tofu Dough eBook

My printable eBook guide is designed to help you understand the key ingredients in vegan, egg-free yeast breads using silken tofu. Each section explains why ingredients behave the way they do and how you can adjust them to get perfect breads, rolls, and sweet treats every time. If you enjoy vegan baking, my full Silken Tofu Breads Book includes 18+ recipes, troubleshooting charts, and customization tables — everything you need to turn one simple dough into a variety of enriched breads. 

• You can get this printable recipe eBook in my online shop

Ultimate Guide to Baking with Silken Tofu

Learn more about baking with silken tofu in my ultimate guide!

• Ultimate Guide to Baking With Silken Tofu

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