>I have had several requests for tofu/applesauce cake. I cannot
>be less than honest and say this is original...it is not. However,
>I modified it for low fat users:
I have an excellent recipe for Pumpkin Tofu Cake--I thought you might also
be interested in this!!
Chad
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Pumpkin Tofu Cake
Makes:
1 cake (10 slices)
Ingredients:
1 1/4 cup oat bran
1 cup apple juice concentrate
2 cups canned pumpkin
1 pound tofu
1 cup fat-free egg substitute or 8 egg whites
1/2 cup maple syrup
1/4 cup flour
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
Directions:
Preheat oven to 325 degrees F.
Line a 10-inch cake pan with parchment paper. Combine the oat bran and
apple juice
concentrate. Press into the base of the cake pan.
In the bowl of a food processor, combine the pumpkin, tofu, egg
substitute or egg
whites, maple syrup, flour, vanilla, cinnamon, and ginger. Mix for 1-2
minutes.
Pour this mixture over the oat bran/juice mixture and level the
surface. Set the cake pan
in a large pan, pour in hot water to within 2 inches of the top of the
cake pan, and bake
for 40-50 minutes. Allow to cool for 20-25 minutes and refrigerate for
2 hours before
serving.
Nutritional Information:
Serving size: 1 slice (1/10 of cake)
Calories: 164
Fat: 2.5 g
Cholesterol: 0 mg
Protein: 6 g
Fiber: 2 g
Sodium: 60 mg
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