Recipe by food snob mom
This is the best gingerbread! Nobody in my family knew it had tofu in it and they loved it! It comes from the Soy, Soy, Soy cookbook by Jeanette Parsons Egan. They are even better the second day. Serve with Cool Whip, vanilla ice cream or fruit slices!
Top Review by LonghornMama
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!
- 236.59 ml soft silken tofu, pureed
- 118.29 ml molasses
- 59.14 ml sugar
- 59.14 ml soft margarine or 59.14 ml butter
- 236.59 ml all-purpose flour
- 118.29 ml whole wheat flour
- 4.92 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 9.85 ml ground ginger
- 4.92 ml ground cinnamon
- 2.46 ml ground cloves
Directions See How It's Made
- Preheat oven to 350°F; spray a nonstick 8-inch square pan with nonstick spray.
- Beat tofu, molasses, sugar and margarine/butter in a blender till smooth.
- Combine flours, baking powder, baking soda, salt, ginger, cinnamon and cloves in a medium bowl. Add flour mixture to tofu mixture and beat until combined. Pour mixture into prepared pan.
- Bake about 35 minutes or until top springs back when lightly pressed. Cool in pan 10 minutes. Remove from pan and cut in 16 (2 inch) squares.
- NOTE: DO NOT USE anything but soft tofu. The other kind comes out lumpy. Drain the tofu, but don't squeeze it. I put everything in my blender -- first blending the tofu and adding the ingredients in step 2. Then I transfer it into the bowl of dry ingredients and use an electric mixer. Do not blend everything together in the blender or it comes out too runny. The batter should not be thick and heavy, but more like pudding. Enjoy the delectable fragrance while this cooks!