Creamy Tofu Fondue in Bread

Oh dear… what a feast. On days like these you can feel that digesting is really hard work for the body.

There’s one good thing about those decadent silvester meals though: any danger of underweight is definitely banned for another two weeks.

Yesterday I made, as I mentioned in the previous post, our traditional silvester meal: a creamy tofu fondue in a loaf of bread.

tofu fondue in bread

Unfortunately it didn’t turn out as perfect as I hoped it would: the bread was bigger as usually (I used more dough), so the amount of tofu sauce didn’t suffice to fill it up completely. Nevertheless it tasted great, as it always does.

Here’s how it’s done:



  • 600g white flour
  • 1 tablespoon of dry yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ca 500ml lukewarm water

(or alternatively buy a loaf of soft white bread)

tofu sauce:

  • 350g soft tofu (silk tofu or any other that can be blended into a smooth tofu cream)
  • 250ml soy cream (or soy milk, if you don’t have cream)
  • eventually up to 200ml more soy milk, if you want the fondue to be more liquid
  • 1 bag of jelly powder (12g) or alternatively corn starch or carob gum
  • 1-2 tablespoons nutritional yeast
  • 1 teaspoon turmeric
  • 1 pulp elephant garlic or 3-4 garlic cloves (grated or crushed)
  • some salt and pepper
  • optionally some more garlic powder

also optionally some veggis for dipping:

  • carots
  • cauliflower
  • broccoli
  • … or whatever you like



  • mix the dry ingredients
  • add water and knead dough thoroughly until it’s smooth
  • let rise on a warm place for about an hour
  • knead again, then form a round loaf and put it on a greased baking tray or on a baking sheet
    tofu fondue in bread
  • preheat oven to 180°C/350°F while you let the bread rise for another 10-15 minutes
  • put bread in oven and bake for ca 30 minutes until it’s done
  • take bread out of the oven and let cool, eventually brush surface with water, as it’s easier to cut when it’s soft
    tofu fondue in bread
  • cut a round hole in the top and remove the lid
    tofu fondue in bread
  • now hollow out the loaf, but don’t remove too much of the soft stuff – you don’t want the loaf to get leakyOtofu fondue in bread
  • cut or rip the removed soft bread from the inside into little pieces, put them aside and cover with plastic wrap, so they won’t dry out – you’ll need them later for dipping

tofu sauce:

  • break tofu into smaller chunks or crush with a fork
  • then put tofu in blender and blend until it’s smooth and creamy
  • add soy cream/soy milk and blend again
  • add jelly powder, spices and elephant garlic, blend again
    tofu fondue in bread
  • put tofu sauce into a pot and boil up for a couple of minutes, while stirring continuouslytofu fondue in bread
  • pour tofu sauce in the hollow loaf of bread and cover with bread lid
  • wrap loaf into tin foil – if you don’t it will burn!
  • put wrapped loaf on a baking tray and bake at 180°C/350°F for about 30 minutes
  • you can unwrap the top of the loaf towards the end of the baking time if you prefer your bread to be more crispy

Once the baking time is over, unwrap your loaf and serve it with the bread you removed from the inside and, optionally, some veggis  or whatever else you like to dip.

tofu fondue in bread

Update on stuff…

Has it really been over a month…?

Well, a lot of things have happend during the last 5 weeks.

First of all: the new fridge arrived – I can hardly express how much I appreciate the possibility to cool and freeze things. You just don’t know what you have ’til you loose it.

Second: my new (second hand) ceramic glass top arrived as well. And I am very proud of myself for having it gotten for 5,50€ instead of 180€ – hey, I just refuse to pay more for a replacement part than the real thing cost me.

Third: I spent a very stressful pre-Christmas-week with lots of shopping in overfilled malls and a terrible pain-ridden time from 20th to 30th of December. Some unbearable pain in my left jaw, that kept moving back and forth from the buckteeth to the wisdom teeth, one time in the upper, one time in the lower jaw, and which didn’t respond to any painkillers left me sleepless for almost a week and made me, for the first time in my life, seek out an emergency dentist service on the 25th and three different ambulatories in the following days. All they could tell me though was, that it was not a tooth that caused the pain.
I swallowed so many (completely useless) pills, I am sure I’m peeing toxic waste by now.
But whatever it may have been, it disappeared miraculously and by today I am nearly pain-free. So I was finally able to do some desperately inevitable household chores and return to some of my normal routines, like doing a few minutes of workout in the morning or having some muesli for breakfast.
And I learned to appreciate the wonderful condition of not suffering maddening pain.

Forth: I recovered just in time to feel well enough to prepare (and eat) our traditional silvester meal (I prefer to call it silvester, not new year’s eve, as it’s something I link to the old year much more than to the new one). I am not much a fan of traditions – I think it’s stupid, to do something, just because somebody else has done it before, wether it makes sense or not. The silvester meal, however, does make sense: it’s delicious, though quite decadent, and it’s also a lot of work – worth the effort though on a special day. To pig out once a year is acceptable I think, and when would be a better time  than on the last chance you get this year?
So what is this silvester meal? It is a wonderful, creamy, spicy tofu fondue baked in a loaf of bread.I LOVE it!

Here are some images from the last years.