Tofu House Cookies
1 1/2 cups (3 sticks) vegan margarine
2 cups cane sugar (Floridas crystals)
1/4 cup Barbados molasses
1 package Mori-Nu tofu (firm), puréed (or if using beaters, beat very well)
1 tablespoon vanilla extract (I always use more)
2 cups unbleached flour
2 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt or sea salt
2 to 3 cups organic vegan chocolate chips
Preheat oven to 350º F.
In a large bowl, cream tofu, margarine, vegan sugar, vanilla and molasses with electric beaters or in a heavy duty mixer til light and fluffy.
In a smaller bowl, mix flours, soda, and salt. Add to creamed mixture and mix at low speed with the mixer or with a rubber spatula, blending in all the flour. Fold in chocolate chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheets and bake for 15-17 minutes. Cool on a wire rack.
This recipe was adapted from The Art of Tofu by Akasha Richmond.
SO HOW'D IT GO?
I made this recipe originally for Christmas 2005 as the only veggie at a cookie exchange, and everyone loved them! They're soft and light and sweet and delicious. My mother-in-law even sent a batch to my brothers-in-law (all non-veges), who raved over them.
Last night I tried another recipe with sad results. Nothing compares to the tofu-house cookies!
These were great - I used coconut dessert tofu and threw in some shredded coconut. I also halved the recipe, because holy cow, I really don't need that many cookies!