1/2 cup sugar
1/2 cup soy margarine
1/4 cup tofu, liquefy in blender
1 cup molasses
1 cup hot soy milk
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt

Preheat oven to 350 degrees. Grease and flour a 9-inch square baking pan.

Cream together the sugar and margarine in food processor or with an electric mixer. Add tofu and beat well. Mix in the molasses.

Sift together the flour, baking soda, salt and spices. Add the creamed mixture into the dry ingredients. Add in the hot soy milk and stir. Pour into prepared pan and bake 40-50 minutes.

Adult Gingerbread

4 cups flour
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons ginger
1 teaspoon cloves
1/2 teaspoon cinnamon
1 cup vegetable oil
2 cups soy milk
3 cups molasses
2 tablespoons white vinegar
Preheat oven to 350 degrees and grease two large baking pans.

Mix the dry ingredients together in a large bowl. Mix wet ingredients together in a separate large bowl. Then mix the two bowls together. Immediately pour mixture into pans. Don't fill the pan all the way to the top, or the gingerbread will bubble over the edge of the pan when it rises. Allow at least one inch (3 cm) of depth for the gingerbread to rise. Bake 1 hour.

This recipe produces a dark, strong, burly gingerbread for adults. If you like it more mellow, replace part or all of the molasses with maple syrup, sugar or pureed fruit (pear is good with ginger). Serves 20 people. Freezes well.