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Moist Tofu Cornbread

Moist Tofu CornbreadRecipe courtesy of The Soyfoods Council.

Recipe 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

Cooking Directions:

  1. Preheat oven to 350°F (175°C). 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 immaculately clean 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 to 50 minutes.
  5. 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.

Makes 12 servings.

Note: You can make this recipe in an 8-inch square or round baking pan.

Recipe and photograph courtesy of The Soyfoods Council.