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Moist Tofu Cornbread


1 cup cornmeal
3/4 cup all-purpose flour
1 1/2 teaspoons Clabber Girl 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
1 cup water


Preheat oven to 350 degrees F. Spray or oil 9x5-inch loaf pan. In a large bowl, combine the cornmeal, flour, baking powder, salt and rosemary; mix well.

In another bowl; squeeze the tofu through your 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)

Spoon the batter into the prepared pan, and bake until a knife comes out clean, about 45-50 minutes. 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.

Yield: 12 slices

* recipe from Simply Soy