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“This was slightly adapted from an Alton Brown (Good Eats) recipe. We have made it several times with many variations and have loved it every single time. I Strongly recommend that you weigh your ingredients instead of using the volume measurements. It makes a huge difference in the finished product.”
24 2-inch squares

Ingredients Nutrition

  • 4 ounces soy protein powder, approximately 1 cup
  • 2 14 ounces oat bran, approximately 1/2 cup
  • 2 34 ounces whole wheat flour, approximately 1/2 cup
  • 34 ounce wheat germ, approximately 1/4 cup
  • 12 teaspoon kosher salt
  • 12 ounces assorted dried fruits, approximately 2 cups
  • 1 (12 1/3 ounce) package soft silken tofu
  • 12 cup unfiltered apple juice
  • 4 ounces dark brown sugar, approximately 1/2 cup packed
  • 2 large eggs, beaten
  • 23 cup natural-style peanut butter
  • canola oil, for pan


  1. Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.
  3. Coarsely chop the dried fruit and place in a small bowl and set aside.
  4. In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit.
  5. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F.
  6. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.
  7. Enjoy!

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