Yield: 16 Servings
|½ cup||Soft tofu|
|¼ cup||Sunflower or safflower oil|
|1 teaspoon||Vanilla extract|
|1 cup||Mashed ripe banana|
|1||Egg amount of egg replacer|
|2 cups||Whole-wheat pastry flour|
|½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|1 tablespoon||Poppy seeds|
From: D Choi <namosi@...>
Date: 11 Jan 1995 06:42:58 -0700 Preheat oven to 350øF. In a food processor, cream tofu, sweetener, oil, vanilla, egg replacer and banana. In a bowl, combine flour, baking powder, and baking soda. Add to food processor along with salt and process until creamy. Pulse in poppy seeds. Pour into an oiled 9x5x3-inch loaf pan. Bake for 30 to 35 minutes, or until toothpick inserted in center of bread comes out clean. Cool on a wire rack for 30 minutes before removing from pan.
Yields 1 loaf.
Source: Diamond, Marilyn, _The American Vegetarian Cookbook: from the Fit for Life Kitchen_, Warner Books: New York, New York, 1990, p. 348.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .