Moist Tofu Cornbread - 1 pt

[Guest guest]

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Moist Tofu Cornbread - 1 pt

1 cup cornmeal

3/4 cup all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon minced fresh or dried rosemary, optional

8 ounces firm water-packed tofu, drained

5 1/2 tablespoons vegetable oil

1 cup water

 

 

 

1. Preheat oven to 350 degrees. Spray or oil a 9x5–inch loaf pan.

2. In a large bowl, combine the cornmeal, flour, baking powder, salt,

and rosemary; mix well.

3. In another bowl, squeeze the tofu through your hands until it is

the consistency of scrambled eggs. Stir in the oil and 1 cup water.

Add this to the dry ingredients and stir just until moistened (the

batter will be very dry).

4. Spoon the batter into the prepared pan, and bake until a knife

inserted comes out clean, about 45 - 50 minutes. Cool in the pan for

about 10 minutes, then rap the pan sharply to remove the bread, and

cool the bread on a rack for at least another 20 minutes before

slicing.

 

Yield: 12 slices.

 

CALORIES 26 (7% from fat); FAT 1g (sat fat 0.1g, mono fat 0.1g, poly

fat 0.2g); PROTEIN 3.9g; CARBOHYDRATE 24.7g; CHOLESTEROL 4mg; IRON

1.4mg; SODIUM 227mg; CALCIUM 20mg

 

Author: Simpy Soy by Didi Emmons

Source: The Soy Food Council

Formatted by Chupa Babi in MC: 03.22.07

 

Tofu helps produce a dense moist bread that makes a good companion to

soup or chili.

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[Guest guest]

, " Chupababi " <alcovi wrote:

>

> @@@@@

> Moist Tofu Cornbread >>>

 

 

Chupa,

 

Is this a tried and true recipe? I have two great cornbread recipes,

but they are not vegan. Now that my daughter and I are vegan, I've

just been not making cornbread. I'd love to try this one, but am

wondering if you have made it yet!

 

Thanks,

Aisling