2 Reviews

Excellent! I love gingerbread and this was very good. A lovely snack on its own or with ice cream. Cakey gingerbread with a nice mix of spices. No one would ever guess it contained tofu! Fast and easy to make, too. Used MoriNu firm silken Lite Tofu which worked very well. My oven cooks a little fast, so next time I'd bake only 30 minutes. Thanks for sharing the recipe!

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LonghornMama April 20, 2008

Delightful. delightful. delightful. Make this one at least one day in advance. This is the perfect gingerbread, very dense and moist but "foamy" in that it puffs up and is NOT the think gingerbread that you make gingerbread men with. The dough is very very tough. I have been tempted on more than one occasion to add milk or something else to this to make it wetter...but then I always remember that this is how it is SUPPOSED to be. Let you fingers(or a spatuala) do the spreading to get a nice and even top. The finished product will look EXACTLY as it did going into the oven so it should look nice...and the "spring back" test for doneness is RIGHT ON. I substituted date honey for the molasses and used 1c. whole wheat flour and .5c white flour. I'm sure spelt would work as well in place of the white, or it could be 100% whole wheat. I also used margarine to keep it "parve". Really a lovely and sophisticated dessert that is nice to serve to guests and would likely freeze well (even as a "batter/dough", I'd suppose). Also, I think ANY tofu mushed up would work just fine. I mushed everything with my immersion blender and the consistancy was just as it should be. Enjoy.

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Food Snob in Israel October 13, 2007
Gingerbread Made With Tofu