2 cups yellow cornmeal

1 cup whole wheat pastry flour

6 ounces soft tofu

3 cup water

1/2 teaspoon salt

 

For best results, remove the excess water from the tofu before us. Place the tofu on a firm surface and put a baking sheet on top. On the baking sheet, place two to four 15 ounce cans on the baking sheet. The weight on the tofu should be enough to cause the sides to bend outward slightly, but does not squash the tofu. Wait one hour to allow the fluid to drain out of the tofu. In meantime, mix cornmeal, salt and pastry flour in a bowl and set aside. Also oil the cups of a muffin pan. Take drained tofu and crumble into food processor. Pulse until almost smooth then add 1 ½ cups of water. Remove from food processor bowl into another bowl and stir in remaining water. Slowly add flour mixture to tofu mixture to make batter. Pour some batter into a measuring cup and fill the muffin cups with batter from the measuring cup until muffin cups are 2/3 to ¾ full. Bake muffins at 400 degrees until lightly browned (about 20 to 35 minutes) Remove from oven and let cool on cooling racks before serving.