In food processor or blender, mix together maple syrup, tofu, vanilla extract
and almond or orange extract if desired, until smooth. Add
to flour mixture; stir until combined. Pour into a nonstick or lightly oiled
9 x 5 inch loaf pan.
Bake for 30 to 35 minutes, or until golden and top springs to the touch.
If needed, tent cake with aluminum foil during last 10 to 15 minutes of baking.
Remove cake from pan; cool slightly on wire rack.
While cake is still warm, wrap tightly in foil (this will prevent a hard
crust from forming on cake).
Yield: 12 servings
Add 1 to 1 1/2 tablespoons of finely slivered candied ginger to batter.
With leftover tofu, make a fast, low fat dessert topping by mixing tofu in blender
or food processor with 1 to 1 1/2 tablespoons of maple syrup, 1/2 teaspoon vanilla
extract, 1/2 teaspoon of grated orange rind and a dash ground nutmeg.