Soy Protein Bars

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 172.1
  • Total Fat: 9.0 g
  • Cholesterol: 154.2 mg
  • Sodium: 116.6 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 2.0 g
  • Protein: 12.7 g

View full nutritional breakdown of Soy Protein Bars calories by ingredient
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Protein Bars courtesy of Alton Brown Protein Bars courtesy of Alton Brown
Number of Servings: 24


    4 ounces soy protein powder, approximately 1 cup
    2 1/4 ounces steel cut oats, approximately 1/2 cup
    2 3/4 ounces soy flour, approximately 1/2 cup
    3/4-ounce Omega Fiber, approximately 1/4 cup
    1/2 teaspoon kosher salt
    3 ounces raisins, approximately 1/2 cup
    2 1/2 ounces dried cherries, approximately 1/2 cup
    3 ounces dried blueberries, approximately 1/2 cup
    2 1/2 ounces dried apricots, approximately 1/2 cup
    1 (12.3-ounce) package soft silken tofu
    1/2 cup unfiltered apple juice or orange juice
    4 ounces dark brown sugar, approximately 1/2 cup packed
    2 large whole eggs, beaten
    2/3 cup natural almond butter
    Canola oil, for pan


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.

In a large mixing bowl, combine the protein powder, oats, soy flour, omega powder, and salt. Set aside.

Coarsely chop the raisins, dried cherries, blueberries and apricots and set aside.

In a third mixing bowl, chop the tofu. Add the apple juice, brown sugar, eggs, and almond 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. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. 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 or store in the freezer.

Serving Size: Makes 24 4x4" squares

Number of Servings: 24

Recipe submitted by SparkPeople user BJCRUTCH.

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