Gingerbread Made With Tofu |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 16 |
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This is the best gingerbread! Nobody in my family knew it had tofu in it and they loved it! It comes from the Soy, Soy, Soy cookbook by Jeanette Parsons Egan. They are even better the second day. Serve with Cool Whip, vanilla ice cream or fruit slices! Ingredients:
1 cup soft silken tofu, pureed |
1/2 cup molasses |
1/4 cup sugar |
1/4 cup soft margarine or 1/4 cup butter |
1 cup all-purpose flour |
1/2 cup whole wheat flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
Directions:
1. Preheat oven to 350°F; spray a nonstick 8-inch square pan with nonstick spray.
2. Beat tofu, molasses, sugar and margarine/butter in a blender till smooth.
3. Combine flours, baking powder, baking soda, salt, ginger, cinnamon and cloves in a medium bowl. Add flour mixture to tofu mixture and beat until combined. Pour mixture into prepared pan.
4. Bake about 35 minutes or until top springs back when lightly pressed. Cool in pan 10 minutes. Remove from pan and cut in 16 (2 inch) squares.
5. NOTE: DO NOT USE anything but soft tofu. The other kind comes out lumpy. Drain the tofu, but don't squeeze it. I put everything in my blender - first blending the tofu and adding the ingredients in step 2. Then I transfer it into the bowl of dry ingredients and use an electric mixer. Do not blend everything together in the blender or it comes out too runny. The batter should not be thick and heavy, but more like pudding. Enjoy the delectable fragrance while this cooks!
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