Prep 30 mins
Cook 35 mins
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!
- 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
- 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!
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!
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.