Guest guest Posted April 18, 2005 Report Share Posted April 18, 2005 TOFU CORNBREAD Source: Vibrant Life/July-August 1999 (adapted) 1 1/4 cups yellow cornmeal 3/4 cup gluten free flour blend 2 tsp. baking powder 2 tsp. sugar 1/2 tsp. salt 3/4 cup soy milk (or alternative) 1 cup tofu, crumbled 1 1/2 t. 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, and oil in blender. Blend for 10 seconds on low speed. Pour liquid from blender into cornmeal mixture. Combine gently. Pour mixture into greased square metal cake pan. Bake at 425 degrees for 25 - 30 minutes. Serves: 9 Calories: 175 Quote Link to comment Share on other sites More sharing options...
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