Moist Tofu Cornbread
This recipe is from Didi Emmons, author of the award winning book, Entertaining for a Veggie Planet. Tofu helps produce a dense moist bread that makes a good companion to soup or chili or the molasses-glazed pork on page xx. It also makes use of leftover tofu rather nicely. You can make it in any size pan, including an 8-inch square or round cake pan.
Ingredients 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
Instructions 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.
Notes Yield: 12 slices.