Grease a 8 x 8 square pan with oil and preheat oven to 400 degrees. If using a glass pan lower the oven temperature to 375 degrees (Farenheit).
Sift together the dry ingredients and stir to combine thoroughly. Cut the soy margarine pieces into the dry ingredients until the pieces of margarine are the size of small peas.
Put the tofu in the blender and blend until very smooth. Add the tofu and soy milk all at once to the dry ingredients and stir just until moistened.
Pour into greased 8 x 8 square pan and Bake at 400 degrees for 20-25 minutes.
This comes out wonderfully like real dairy vegan cornbread. I made two vegan cornbreads at the same time when I came up with this recipe. One vegan cornbread was this recipe and the other was conventional vegan cornbread, and my husband and I had trouble telling them apart. Enjoy!