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.