Berry Pecan Cornbread (using tofu and soy milk)
Source: Vegetarian Times; December, 1993
Yield: 6 servings

1/3 cup silken tofu
1 3/4 cups soy milk
1/2 cup cranberry-apple juice
1/4 cup maple syrup
2 teaspoons vanilla
1 3/4 cups cornmeal
1/2 cup unbleached flour
1/4 cup potato starch
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sesame seeds
1 1/2 cups dried tart cherries or cranberries
1/3 cup toasted whole pecans

Preheat oven to 350F.

Blend tofu with next 4 ingredients with a fork. Combine with cornmeal, flour, starch, baking powder, soda and salt; mix well and set aside for 10 minutes.

Fold in sesame seeds, dried cherries or cranberries and pecans. Pour into an oiled loaf pan.

Bake 45 minutes.