What are Ube Tofu Fudge Brownies?

Ube Tofu Fudge Brownies are a guilt-free, high-protein version of classic ube fudge. They are made with silken tofu, one egg, a touch of rice flour, honey or maple syrup, and real Ube Nolia ube powder. No butter, no refined sugar, no oven needed. The tofu keeps them creamy and fudgy while adding plant protein.

Why are these brownies considered guilt-free and healthy?

Because they are naturally sweetened with honey or maple syrup, contain no butter and no refined sugar, and rely on silken tofu for a rich, fudgy texture and plant-based protein. Ube powder brings antioxidants (anthocyanins), fiber and a natural deep purple color, without any artificial dye or flavor.

Which tofu should I use for ube fudge brownies?

Use silken tofu (soft tofu), not firm tofu. Silken tofu blends into a perfectly smooth, creamy base with no lumps. Japanese-style silken tofu such as Ken-chan Tofu is especially easy to whisk. Avoid firm or extra-firm tofu, which will stay grainy.

Can I make Ube Tofu Fudge Brownies without a microwave?

Yes. You can bake the batter in a small parchment-lined dish at 350°F (180°C) for about 15-18 minutes, or steam it in a covered dish for 12-15 minutes. Microwaving at 600 W for 3 min 30 to 4 min is simply the fastest option.

How long do these ube tofu brownies keep?

Store them in an airtight container in the fridge for 2 to 3 days. They actually taste even better on day 2 once fully chilled, when the texture becomes denser and fudgier. Do not leave them at room temperature for long, as they contain fresh tofu and egg.

Can I make these ube brownies vegan?

Yes. Replace the egg with 1 flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 minutes) and use maple syrup instead of honey. The texture will be slightly softer but still perfectly fudgy.

How much protein is in one serving?

With 160g of silken tofu and 1 large egg, the full recipe contains roughly 15-18g of protein depending on your tofu brand. Cut into 4 servings, that is around 4g of protein per fudge square, with very little added sugar and no butter.

Made with pure ube powder from Ube Nolia

July 13, 2026 · Recipe

Ube Tofu Fudge Brownies: Guilt-Free & High Protein

Name: Ube Tofu Fudge Brownies (Guilt-Free & High Protein)
Prep time: 5 min
Cook time: 4 min
Total time: 1 h 10 min
Yield: 4 squares
Cuisine: Asian-inspired, healthy
Ingredients: 160g silken tofu; 1 large egg; 20g rice flour; 2 tbsp honey or maple syrup; 8g Ube Nolia ube powder

A creamy, fudgy purple brownie made with silken tofu, honey and real ube powder. No butter, no refined sugar, high in plant protein, and ready in under 10 minutes.

This is our new go-to guilt-free dessert: an ube tofu fudge that behaves like a brownie but eats like a healthy snack. The base is silken tofu whisked smooth, thickened with a touch of rice flour, sweetened only with honey or maple syrup, and colored naturally with Ube Nolia ube powder.

You cook it in the microwave in under 4 minutes, chill it for an hour, and slice it into thick, deeply purple fudge squares. It keeps for 2 to 3 days in the fridge, so you can enjoy it in several sittings without guilt.

Ube Nolia ube tofu fudge brownies made with Filipino purple yam powder, sliced and dusted with ube on a white plate

Quick answer

Ube tofu fudge brownies are a high-protein, 5-ingredient ube dessert: silken tofu, 1 egg, rice flour, honey or maple syrup, and Ube Nolia ube powder. No butter, no refined sugar, no oven. 5 min prep, under 4 min in the microwave, 1 h chill. Makes 4 squares, keeps 2-3 days in the fridge.

Key facts

Just 5 clean ingredients, all easy to find
Naturally high in plant protein from silken tofu
No butter, no refined sugar, no oven
Deep purple from real ube powder (no artificial dye)
Under 10 min hands-on, plus 1 h fridge set
Ideal meal-prep snack, keeps 2-3 days

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Why This Ube Tofu Fudge (Purple Yam Brownie) Is a Truly Guilt-Free Dessert

Most fudge and brownie recipes rely on butter, cream and refined sugar. This ube tofu fudge takes the opposite approach: silken tofu replaces the butter and cream, honey or maple syrup replaces the refined sugar, and rice flour keeps it naturally gluten-free.

The result is a dessert that stays creamy and fudgy but delivers real nutrition: plant protein from the tofu, fiber and anthocyanin antioxidants from the ube, and a natural, unrefined sweetness. It is the kind of treat you can eat with your afternoon coffee without wrecking your day.

For more about why real ube powder deserves a spot in your pantry, see our guide to ube powder benefits and our comparison of ube powder vs. syrup vs. extract.

Ingredients for Ube (Purple Yam) Tofu Fudge Brownies

Ube Tofu Fudge Brownies - Makes 4 Squares

• 160g silken tofu
• 1 large egg
• 20g rice flour
• 2 tbsp honey or maple syrup
• 8g Ube Nolia ube powder, plus extra for dusting

Optional: a small square of parchment paper for your baking dish.

Key Ingredient Notes: Silken Tofu & Filipino Ube Powder

Silken tofu: use silken (soft) tofu, not firm. It whisks into a perfectly smooth base. A very smooth Japanese-style tofu such as Ken-chan Tofu is especially easy to blend.
Ube powder: use 100% pure ube powder from a trusted source. Ube Nolia ube powder gives the natural deep purple color and authentic vanilla and toasted hazelnut flavor, with no artificial dye.
Rice flour: keeps the fudge naturally gluten-free and gives a soft, tender crumb. All-purpose flour also works if you don't need gluten-free.
Sweetener: honey brings floral warmth, maple syrup brings caramel notes. Both work beautifully. Use maple syrup for a fully vegan version (plus a flax egg).
Egg: binds the tofu and gives structure. For a vegan version, replace with 1 flax egg.

How to Make Ube Tofu Fudge Brownies: Step-by-Step Purple Yam Recipe

Step 1: Whisk the Silken Tofu Until Perfectly Smooth

Place the silken tofu in a medium bowl. Mash it with a fork, then whisk energetically until the texture is completely smooth and lump-free. This is the most important step for a fudgy, creamy final result. A very smooth tofu like Ken-chan Tofu makes this almost effortless.

Silken tofu being whisked smooth in a glass bowl for a healthy ube (Filipino purple yam) fudge brownie recipe by Ube Nolia

Step 2: Add the Egg, Rice Flour and Honey (or Maple Syrup)

Add the egg, rice flour and 2 tablespoons of honey or maple syrup to the whisked tofu. Whisk again until you get a smooth, pale batter with no visible flour lumps. Do not overmix once the flour is in, just enough to fully incorporate.

Honey drizzled over silken tofu and rice flour for a guilt-free Ube Nolia purple yam (ube) tofu fudge brownie batter

Step 3: Sift In the Ube Nolia Purple Yam Powder

Sift 8g of Ube Nolia ube powder over the batter. Sifting prevents lumps and helps the color develop evenly. Whisk gently at first, then more firmly, until the batter turns a rich, deep purple with no streaks.

Pro Tip: always sift the ube powder into wet batters. It's the fastest way to get that vivid, uniform purple color without pockets of dry powder.

Ube Nolia purple yam (ube) powder sifted into a tofu and honey batter for high-protein Filipino ube fudge brownies

Step 4: Whisk Into a Deep Purple Ube Batter

Keep whisking until the batter is completely smooth, glossy and evenly deep purple. It should be pourable but slightly thick, similar to a thin pancake batter. If it looks pale, add a small extra pinch of ube powder and whisk again.

Deep purple Ube Nolia ube (Filipino purple yam) tofu fudge brownie batter fully whisked in a glass bowl

Step 5: Microwave, Chill and Serve Your Ube Fudge Squares

Pour the batter into a small dish lined with parchment paper. Microwave at 600 W for 3 min 30 to 4 min. If the batter still looks too liquid at the end, add another 20 to 30 seconds. Even if the surface still feels a little soft coming out of the microwave, it will keep setting from the residual heat.

Let it cool at room temperature, then transfer to the fridge for at least 1 hour. A proper chill is what gives that dense, moelleux, fudgy texture. Once cold, unmold, dust the top with a little extra Ube Nolia ube powder for decoration, and slice into 4 squares.

Pro Tip: this fudge tastes even better on day 2. Make it the night before for a next-day dessert or protein-packed snack.

Finished Ube Nolia ube tofu fudge brownies (Filipino purple yam fudge) sliced on a white plate with a gold fork

Pro Tips for Perfect Ube (Purple Yam) Tofu Fudge Brownies

Whisk the tofu really smooth: any lumps at this stage will stay in the finished fudge. A very smooth silken tofu like Ken-chan Tofu makes it easy.
Sift the ube powder: for a uniform, vivid purple with no dry spots.
Do not skip the chill: even if the fudge looks a bit soft out of the microwave, the fridge is what creates the dense, fudgy texture.
Adjust the cook time: microwaves vary. 3 min 30 to 4 min at 600 W is a starting point. Add small 20-second bursts if the center is still liquid.
Dust with extra ube powder: a light finishing dust of Ube Nolia ube powder on top before slicing is a beautiful, low-effort presentation.
Cut with a clean knife: wipe the blade between cuts for photo-ready edges.

Storage & Make-Ahead Guide for Ube Tofu Fudge

Refrigerator: store in an airtight container in the fridge for 2 to 3 days. Enjoy it in several sittings without guilt.
Best next day: the texture becomes noticeably denser and more fudgy after a full night in the fridge.
Do not leave at room temperature: because of the fresh tofu and egg, keep it chilled between servings.
Freezing: not recommended. The tofu texture changes after freezing and thawing.
Meal prep snack: perfect to pack in a lunchbox for a high-protein, low-sugar afternoon pick-me-up.

Why Use Real Ube Powder (Filipino Purple Yam) for This Healthy Fudge

A guilt-free recipe deserves a clean ingredient list, and that starts with real ube. Many "ube flavored" products are mostly artificial color and flavor. Real Ube Nolia ube powder is 100% pure Philippine purple yam (Dioscorea alata), with nothing added: