Moist Tofu Cornbread

  • Yield 12 servings

Tofu helps produce a dense, moist bread that makes a good companion to soup or chili.

Karry Hosford


1 cup cornmeal
3/4 cup all-purpose flour
1 1/2 teaspoons 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. Preheat oven to 350F. Spray or oil a 9 x 5-inch loaf pan.
  2. In a large bowl, combine cornmeal, flour, baking powder, salt and rosemary;  mix well.
  3. 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 tto the dry ingredients and stir just until moistened (the batter will be very dry).
  4. Spoon batter into  prepared pan, and bake 45 – 50 minutes, until a knife inserted comes out clean. Cool in the pan  about 10 minutes, then rap the pan sharply to remove  bread. Let cool on a rack at least another 20 minutes before slicing. Makes 1 loaf.

Recipe by Didi Emmons, courtesy of The Soyfoods Council



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