Categories: Breads, Desserts 
      Yield: 1 loaf 
  
    1/2 c  Soft tofu 
    3/4 c  Honey 
    1/4 c  Sunflower or safflower oil 
      1 ts Vanilla extract 
      1 c  Mashed ripe banana 
           Egg replacer for one egg 
      2 c  Whole-wheat pastry flour 
    1/2 ts Baking powder 
    1/2 ts Baking soda 
           Dash of salt 
      1 tb Poppy seeds 
  
  Preheat oven to 350 degrees F.  In a food processor, cream tofu, sweetener, 
  oil, vanilla, egg replacer and banana. In a bowl, combine flour, baking 
  powder, and baking soda.  Add to food processor along with salt and process 
  until creamy. Pulse in poppy seeds. Pour into an oiled 9x5x3-inch loaf pan. 
  Bake for 30 to 35 minutes, or until toothpick inserted in center of bread 
  comes out clean.  Cool on a wire rack for 30 minutes before removing from 
  pan. Yields 1 loaf.