Check out this Weight Watchers Vegetarian 2 Ingredient Dough recipe without yogurt. This delicious plant-based dough is easy to make with 2 simple ingredients and includes no animal products. Make this into bagels, pizza crust, breadsticks and more.
Typically, classic WW two ingredient dough is made with Greek yogurt and self-rising flour.
Since switching to a plant-based diet earlier this year, I wanted a recipe that fit into my vegetarian and vegan lifestyle and didn’t require dairy, so I came up with this healthy bread recipe that doesn’t require yeast.
Bread made with tofu? Yes, this works! It tastes great and gives you a healthy boost of protein, too.
Plant-Based Two Ingredient Dough for Pizza Crust, Bagels, and More
This simple recipe has 2 ingredients:
- Silken tofu – I used a shelf-stable, soft silken tofu. I have not tried other types of tofu, but if you try it please let me know in the comments how your bread turns out.
- Self-rising flour – Self-rising flour is traditional white flour with the rising agent already added. If you don’t have self-rising flour on hand, use this homemade self-rising flour recipe to make some easily. (You can also use this recipe to make a whole wheat self-rising flour. We also have a low carb 2 ingredient dough variation here.)
I do not recommend almond or coconut yogurt for this recipe. These plant-based yogurts are thinner than regular yogurt and typically lower in protein. Your bread won’t have the needed rise and texture if you use a vegetarian yogurt.
Vegetarian, Vegan, & Dairy-Free 2 Ingredient Dough
This recipe is:
- Whole food, plant-based (WFPB)
- Can be made gluten-free (get gluten-free 2 ingredient dough instructions here)
- Can be made low carb (get instructions for low carb two ingredient dough here)
What can I make with Weight Watchers 2 Ingredient Dough?
Here are just some of the ideas of what you can make:
Two Ingredient Pizza (and here are the variations to make WW pizza)
Slow Cooker 2 Ingredient Bread
2 Ingredient Dough Breadsticks
In case you are wondering how it tastes, this dough is delicious. I formed mine into bagels and my kids devoured them.
Classic 2 ingredient dough is quite tangy. It reminds me of sourdough, which I personally like but my kids aren’t big fans. They loved these bagels though and ate the whole batch in a day.
Calories and WW Points in Two Ingredient Dough
We divided this batch of dough into 6 good-sized servings. The serving size is bigger than for a traditional two ingredient dough recipe, so feel free to make it into 8 servings to lower the calorie or points content even further.
Each serving is approximately 219 calories.
For 6 servings, each serving is:
MyWW Green – 5 points
MyWW Blue – 5 points
MyWW Purple – 5 points
Frequently Asked Questions about Vegetarian Dough
Yes. Make dough and divide into 6 equal portions. Wrap tightly in plastic wrap and place in a zipper bag. Dough keeps in the refrigerator for 2-3 days. For one or two servings, pull out the needed amount of dough and bake it fresh. You can even use your air fryer to bake 2 ingredient dough if you don’t want to heat up the kitchen.
Yes. Tightly wrap the dough in plastic wrap and place into a zipper plastic bag. This works especially well with pizza crust so you always have a crust on hand to make a large pizza or divide into smaller servings for individual portions. (I like doing this to make my own plant-based pizza on nights my family eats cheese and meat pizza.)
Cool baked bagels or breadsticks completely before storing. Store in a zipper plastic bag or container on a shelf for 2-3 days or in the refrigerator for 3-4 days.
How to Make Vegetarian Dough with 2 Ingredients
Here is how to make this easy and delicious dough, step by step.
The only ingredients you need for this recipe are silken tofu and self-rising flour. I used a 12 oz box of Mori-nu shelf-stable soft silken tofu. Self-rising flour has the leavening agent in it. If you don’t have self-rising flour, here are directions for making self-rising flour at home.
Empty box of tofu into bowl, including any liquid that is in the box. Mash tofu until it is fairly soft. You can use a mixer but I just did it with a spoon. It’s okay if it still has some small chunks in it.
Important tip! I used shelf-stable tofu which has little liquid in it. If you use fresh tofu, drain it well first or your dough will be too wet.
Add 2 cups of the flour and stir until it forms a sticky dough. Continue to add additional flour as needed until the dough forms a ball that you can work with your hands. You might not need all the flour.
Divide into 6 equal portions.
Shape dough into desired shapes such as for bagels, pizza crust, or breadsticks. If you are making bagels, remember to make the hole extra large because they will poof up as they rise in the oven.
I shaped mine into bagels that I then sprinkled with Everything But the Bagel seasoning. (Don’t have this seasoning? Here’s a recipe to make Everything Bagel seasoning at home.)
Bake at 375 degrees for 20 minutes or until done throughout and slightly brown. Allow to cool for 5 minutes and then enjoy.
Weight Watchers Vegetarian 2 Ingredient Dough
- 12 ounce soft tofu or silken. Do not use firm. I used shelf-stable tofu and did not drain it. If using fresh tofu, drain it or your dough will be too wet.
- 2.5 cups self-rising flour
- Preheat oven to 375 degrees.
- Open tofu box and dump into large bowl, including any liquid in box.
- With a spoon or mixer, mash tofu until it's in small pieces and somewhat creamy. It's okay if there are still small clumps.
- Add 2 cups of the flour and stir until it forms a sticky dough.
- Continue to add additional flour as needed until the dough forms a ball that you can work with your hands. You might not need all the flour.
- Shape dough into desired shapes such as for bagels, pizza crust, or breadsticks.
- Bake at 375 degrees for 20 minutes or until done throughout and slightly brown.
Now you can enjoy this simple dough recipe without yeast as part of a plant-based lifestyle.
Dig in! This versatile dough can be used to make bagels, breadsticks, pizza crust, cinnamon rolls and more. I can’t wait to hear about how you use yours.
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I just made the Vegetarian 2-Ingredient Dough bagels. All I had in the house was bread flour, so I added baking powder, 1 t per cup of flour. The brand of silken tofu I used was “O Organics” from Jewel Foods. I had to use a LOT more flour to make it un-sticky enough to roll into bagels. I probably used an extra 1 1/2 cups of flour than the recipe directed. Maybe my tofu had a lot more liquid? I wonder if I had drained the tofu first, if I could have used the amount of flour the recipe states. The recipe does say NOT to drain the tofu. Anyway, I sprinkled it with the Everything-Bagel-Seasoning, and baked it as directed. It turned out pretty good… a bit of a raw flour flavor, but not bad. I slathered it with a plant-based butter, and enjoyed it. I would make it again, and next time, I will try draining my tofu and also, I recommend adding the seasoning to the dough while mixing, not sprinkling it on top… it all falls off. Thanks for the recipe!
Thanks for this feedback! It’s really helpful. I agree that if your tofu is really wet, it would be good to drain it. I used the self-stable tofu which is not that wet. It’s not sitting in a pool of liquid like the fresh kind does, just a bit of liquid in the box. Good point also to add the everything seasoning right into the dough. Enjoy!
Kimberly Cleveland says
What is the benefit of no yeast? Is it only a time factor or is it weight related?
Just a time factor. For awhile there during quarantine yeast was hard to find in stores so some people appreciated that as well. There’s no weight loss benefit.