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Pumpkin Tofu Cake

>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!!

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Pumpkin Tofu Cake

1 cake (10 slices)


     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 


     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
     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

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