4 ounces firm tofu, pressed
1/2 teaspoon almond extract
3 tablespoons orange marmalade
2 tablespoons maple syrup
1 cup plus 1 tablespoon vanilla soy milk
8 one inch slices crusty bread,such as French or Italian
8 egg whites
3 tablespoons margarine or butter
Cinnamon to taste
In a food processor, combine first 6 ingredients. Blend until very smooth, 2 to 3 minutes, scraping down sides once or twice.
Using a sharp paring knife, gently cut a slit in side of each bread slice, forming a pocket. Spoon approximately 1 tablespoon of tofu mixture into each pocket of each bread slice. Smooth with back of a spoon.
In a wide, shallow bowl, whisk together egg whites and 1 cup vanilla soy milk. Melt 1 tablespoon of the margarine in large non-stick frying pan, over medium heat. Dip bread slices into egg mixture, coating both sides generously. Arrange 3 or 4 slices in prepared pan, sprinkle with cinnamon, and cook until golden brown. Turn, cooking 3 to 4 minutes each side. Repeat procedure with remaining butter and bread.
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Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.
This page created 1999
This page modified October 2006
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