Saturday, November 22, 2008

Tofu Cornbread


1 1/4 cup yellow cornmeal
3/4 cup whole-wheat pastry flour*
2 teaspoon baking powder
2 teaspoon sugar
1/2 teaspoon salt
3/4 cup calcium-fortified soy milk
1 cup tofu -- crumbled
1 1/2 teaspoon Ener-G Egg Replacer
1/4 cup oil

Stir together cornmeal, flour, baking powder, sugar, and salt in mixing bowl. Place milk, tofu, egg replacer or egg, and oil in blender. Blend for 10 seconds on low speed. Pour liquid from blender into cornmeal mixture. Combine gently.

*replace with gluten-free flour blend for GF option

1 comment:

Elizabeth Joy said...

I'm reading your recipes with great interest. It is exciting that I can use most of them. I'm glad you are posting them on this blog. What a great resource.

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