4 oz. soft tofu

½ mashed banana

1 can unsweetened applesauce

1 can granulated sucanat

2 can unsweetened pumpkin

2 can unbleached all purpose flour

1 tbsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground

1 tsp. cloves

1 tsp. ground nutmeg

1 tsp. ground all spice

Preheat over 375 degrees. Rub veggie oil or spray in 1” deep, 8” by 12” pan.

Blend tofu and banana in blender. Mix tofu, applesauce, pumpkin, sucanat. Blend in flour, baking powder, baking soda and spices. Spread mixture evenly in pan. Bake for 25 minutes. Cool in refrigerator for 5 hours to “set” tofu. It will be spongy moist texture, just like pumpkin pie.