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Ingredients
- 3/4 cup rye flour
- 3/4 cup cornmeal
- 3/4 cup whole wheat bread flour
- 2 tsp baking soda
- 1 tsp salt
- 1 1/2 cups mashed tofu
- 1 tbsp and 1 tsp water
- 1 cup soymilk
- 1/2 cup molasses
- 2 tbsp lemon juice
Preparation
Step 1
Mix together the dry ingredients in a large bowl.
In a blender or food processor, puree the tofu with the water. The pureed mixture should measure 1 2/3 cup.
Mix together the tofu puree with the remaining liquid ingredients. Stir the liquid ingredients into the dry ingredients, and mix well.
Oil, or butter, the pudding mold. Fill with batter no more than two-thirds full. Cover the top with foil, taking care that it is tightly sealed.
Place the covered mold on a steamer rack or on canning jar hoops in a pot that measures at least 3 inches taller than the mold.
Pour boiling water into the pot until it reaches a height halfway up the mold.
Cover the pot, and steam for 1 to 1 1/2 hours. Keep the water boiling in the pot, adding more if necessary, to maintain a constant height of water around the mold.
Preheat the oven to 300 F.
Remove the mold from the pot, and take off the foil cover. Set the mold in the oven for 10 minutes to dry out slightly.
Remove from the mold, and serve.