Gingerbread Made With Tofu
65 mins (prep 30, cooking 35)
12 ingredients
16 servings
This is the best gingerbread! Nobody in my family knew it had tofu in it and they loved it! It comes from the Soy, Soy, Soy cookbook by Jeanette Parsons Egan. They are even better the second day. Serve with Cool Whip, vanilla ice cream or fruit slices!

Categories:  cakes , number-of-servings , <-4-hours , time-to-make , for-large-groups , dessert ,
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Serving Size (26.64 g)
Servings 16
Amount per Serving
Calories 100.35 Calories from Fat 27.81
% Daily Value *
Total Fat 3.09g 76.0%
Saturated Fat 1.91g 153.09%
Trans Fat 0.12g %
Cholesterol 7.95mg 42.39%
Sodium 134.02mg 89.35%
Total Carbohydrate 17.74g 94.62%
Dietary Fiber 0.3 g 19.06%
Sugars 11.59 g %
Protein 0.84g 27.04%
Vitamin A 93.02IU% Vitamin C 0.01mg%
Calcium 42.23mg% Iron 0.91mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
soft silken tofu, ground ginger, ground cloves