YIELD: 12 slices
1 cup cornmeal
3 /4 cup all-purpose flour
1 1 /2 tsps. baking powder
1 tsp. salt
1 tsp. minced fresh or dried rosemary, optional
8 oz. firm water-packed tofu, drained
5 1 /2 Tbsps. vegetable oil
- Preheat oven to 350 degrees. Spray or oil a 9x5¯inch loaf pan.
- In a large bowl, combine the cornmeal, flour, baking powder, salt, and rosemary; mix well.
- 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).
- 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.
Recipe and photo from The Soyfoods Council.