Soft High-Protein Silken Tofu Naan (No Yogurt)

Directions

• Add the silken tofu to a blender and blend until completely smooth or you can mash it with fork.
  This will act as the moisture and richness in the dough, replacing traditional yogurt.
• In a large mixing bowl combine: all-purpose flour, baking powder and salt. Whisk everything together so the ingredients are evenly distributed.
• In a small bowl add instant yeast and 1.5 tbsp water and mix to combine.
• Pour the silken tofu into the bowl with the dry ingredients and about 50 ml water. Mix everything together until a soft dough begins to form. If the dough feels too dry, keep adding remaining warm water, one-two tablespoon at a time. Knead the dough gently until it becomes smooth and slightly elastic.
• Lightly dust a clean surface with flour and transfer the dough onto the surface. Cut the dough into four equal portions, then shape each portion into a smooth ball.
• Lightly coat a bowl with about ½ teaspoon olive oil so the dough doesn’t stick. Place the dough balls into the bowl, cover, and let them rest for about an hour. Resting allows the gluten to relax, making the naan easier to roll and softer after cooking.
• Optional overnight rest: If you don’t want to make the naan right away, cover the bowl and transfer the dough to the refrigerator overnight. The next day, remove the dough from the refrigerator about 1 hour before cooking so it can come back to room temperature before rolling.
• After the dough has rested, lightly dust your work surface with flour. Roll each dough ball into an oval or round shape, about ¼ inch thick. Try to keep the thickness even so the naan cooks uniformly.
• Heat a non-stick pan or cast iron skillet over medium-high heat.
  Place one rolled naan into the hot pan and cook for about 1–2 minutes, until bubbles form and the bottom develops golden brown spots. Flip and cook the other side for another 1–2 minutes. Repeat with the remaining naan.
• Once cooked, lightly brush the naan with olive oil or melted vegan butter. You can also sprinkle fresh cilantro or garlic on top for extra flavor. Serve warm with curries, stews, or dips.
• If you’d like to see exactly how I made this curry, you can watch the full step-by-step video below on my YouTube channel. Skip to the part for Soft High-Protein Tofu Naan. In this video, I also share four other surprising foods where I secretly add silken tofu to boost protein without changing the taste.