From Bon Appétit · Rebecca Firkser · · 1m 20s
Skip the Protein Powder, Pass the Tofu
A Test Kitchen editor makes fluffy, protein-rich pancakes with silken tofu instead of a scoop of chalk.
In brief
A Test Kitchen editor makes fluffy, protein-rich pancakes with silken tofu instead of a scoop of chalk. Silken tofu binds pancake batter like eggs do, so you get protein from real food instead of an expensive powder. Originally reported by Bon Appétit.
Protein powder tastes bad
It was never built to be enjoyable food. It started as nutrition, then became sports fuel, and the flavor was never the point.
“The thing about protein powder is that it doesn't taste good.”
Two men who started it
19th-century bodybuilder Eugen Sandow pushed a milk-based powder called Plasmon. Weightlifter Bob Hoffman later sold "Hi-Proteen," which the FDA flagged for misleading claims.
Now it is everywhere
From a near-fatal smoothie on The White Lotus to Ballerina Farm's viral Farmer Protein, almost nobody has escaped the shake, the bar, or the guilt.
Food beats supplements
Whey, soy, pea, beef: all of it reads chalky and synthetic, and costs over a dollar a serving. Eggs, beans, yogurt, and quinoa are already in the kitchen.
“I'd rather just get my protein from food I've already purchased.”
Silken tofu hides anywhere
Firm tofu gets the stir-fries and nuggets, but silken tofu is the shape-shifter. Its neutral flavor disappears into dressings, scrambles, even chocolate mousse.
Tofu makes better pancakes
Blended with flour, sugar, and leaveners, it binds like eggs into a thick, accidentally vegan batter. Fluffy middles, crisp edges, tart blueberries. Freeze extras and toast them.
“We can all stand to remove some of the pressure of optimizing every meal.”
The headline
Silken tofu binds pancake batter like eggs do, so you get protein from real food instead of an expensive powder.
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