Dough-fu Ultimate Guide!
£3.99
Soft, chewy, higher‑protein dough - all thanks to tofu!
You know those naan you can’t stop tearing into? The ones that are pillowy, a little chewy, and somehow taste even better the next day? That’s Dough‑fu - dough made with tofu for better texture, extra protein, and seriously good results.
This mini cookbook shows you exactly how to create it - simply, repeatably, and with the kind of recipes you’ll make on loop.
From the creators of the viral Instagram series, Tofu Science, comes the ultimate guide to Dough-fu, a term coined by the pair inside their Tofu Science series, not to be confused with dofu! Enter into a deep dive of the best ways to create higher protein dough based dishes, through the magic of tofu.
What you’ll learn
The Dough‑fu method: how to work silken tofu into dough (and why it makes everything softer, springier, and more forgiving).
Foolproof ratios & timings: no fancy gear needed!
What’s inside
10 of the best dough-fu recipes created to date, including:
Step‑by‑step Dough‑fu Naan (the crowd‑pleaser you’ll make every week).
Tofu Keema Naan (naan dough and spiced tofu filling)
Double Tofu Pierogi (tofu in the dough and in the filling!).
Stuffed Flatbreads with a glorious filling like Szechuan‑style tofu and vegan cheese.
Viral Pizza Sandwich (Dough‑fu base, baked golden, loaded with pesto, whipped tofu, pepperoni + balsamic).
Plus more!
(All written with clear steps and using simple ingredients)
Why Dough‑fu works
Texture upgrade - tofu helps keep dough moist and fluffy without making it too heavy.
Added protein to keep you feeling satisfied.
Beginner‑proof - easy to handle and forgiving.
🌟 Thank you for supporting our content, with recipes that you can refer back to time and time again! 🌟