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Ingredients

• Tofu (kinu tofu): 180 g
• Sugar (of your choice): 30 g
• Soy milk: 3 tablespoons
• Lemon juice: 1 tablespoon
• Olive oil: 2 tablespoons
• Flour (use chestnut flour if you are wheat allergic): 160 g
• Baking powder: 2 teaspoons
• Grated lemon skin: 1 whole lemon
• Dried English tea leaves, finely chopped ( the contents of 1 tea bag is adequate)

Description

This Is A Slightly Different Version Of The Japanese Style Vegan Tofu Cupcake I'm Going To Introduce Next! -Mix Flour And Baking Powder Well. Mix Soy Milk And Lemon Juice…

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