An easy and quick recipe for vegan keto buns, rich in protein and low in carbohydrates, based on tofu and almond flour. Can be baked in the oven or in a Ninja/air fryer.
Ingredients
- 1 package (300g) firm tofu, well-drained
- 3 tablespoons olive oil
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 3/4 cup (70g) almond flour
- 2 heaped tablespoons psyllium husk
- 1 teaspoon baking powder
- Optional: chopped olives, oregano, sesame seeds for topping
Instructions
- In a food processor, blend the tofu, olive oil, lemon juice, nutritional yeast, and salt until a thick, smooth cream is formed.
- Transfer the cream to a bowl, add almond flour, psyllium husk, and baking powder, and knead until a dough is formed.
- Let the dough rest for 10 minutes.
- Form ping-pong sized balls.
- Bake in a preheated oven at 180 degrees Celsius (fan assist) for about 20-25 minutes until golden.
- Alternatively: bake in a Ninja/air fryer at 170 degrees Celsius for 12-15 minutes.
Tips
The secret to the texture is grinding the basic "cheese" ingredients into a completely smooth cream. It is essential to let the dough rest for 10 minutes before rolling so that the psyllium husk absorbs liquids and the dough is easy to work with. For maximum crispiness, it is recommended to use a Ninja/air fryer.
