2 Steam broccoli until tender, about 6-7 minutes.

3 Puree the tofu in a food processor or blender, until smooth.

4 In a medium saucepan combine tofu, pasta sauce and enough reserved pasta water to create a creamy sauce. Cook sauce over medium heat, stirring occasionally, until heated through. Do not boil.

5 Season to taste with salt and pepper.

6 Transfer pasta to serving bowl; add broccoli, and toss to mix.

7 Top with sauce, and serve.

2 The original recipe had 1/2 cup chopped black olives. If you want to use it, you should add it to the sauce while it’s heating.

3 If you are able to find reduced-fat firm silken tofu use it, because that was mentioned in the original recipe. I didn’t get it, so I have used Mori Nu’s regular silken tofu.

4 My son loves broccoli, so there was almost nothing left for the pasta when we sat down to eat. I had a pack of frozen Italian vegetables (broccoli, carrots and cauliflower). So I steamed it and tossed it with the pasta. That was good too.

2. Melt butter in a saucepan on stove top or in the microwave oven.

3. Remove the tofu from the packet and blend it in a blender until smooth. Pour it in a liquid measuring cup to measure 1/2 cup of pureed tofu.

4. In a large mixing bowl, combine the dry cake mix, butter, oats; mix well.

5. Stir in the chocolate chips and raisins.

6. The dough is has the consistency of chapathi dough or play dough.

7. Grease a tablespoon and drop the dough using it 3 inches apart onto ungreased baking sheets.

8. Bake for 9-11 minutes or until set.

9. Cool for 5 minutes before removing to wire racks.

10. Cool it completely on the wire rack before storing it.

2. Instead of dropping the dough on the baking sheet, you can also roll it in your hand to get perfectly shaped cookies.

3. I baked my cookies for 11 minutes. If using a non stick baking sheet, 10 minutes is enough. The cookies look undercooked, but they cook on the baking sheet itself once outside the oven. So don’t be tempted to put them back in the oven. After 5 minutes transfer the cookies to a wire cooling rack.

4. The cookies actually don’t have a golden brown color. It’s more of a dull cocoa powder color.

5. Some cake/brownie mixes have animal fat like lard. Be sure to read the ingredients list before buying.

2. Sift together flour, baking powder and salt in a bowl. Set aside.

3. Cream together the butter and sugar using a hand mixer about 1 minute on medium speed.

4. Add the milk (I used 2%) and vanilla and beat well.

5. Add the tofu in 3 portions and mix well. Don’t beat it, just mix it with a wooden spoon. Inspite of not beating the tofu, once added to the creamed butter mixture it had a curdled texture. Don’t worry.

6. Slowly add the flour, about 1/2 cup at a time, mixing well with the mixer on low speed until just blended. Once the flour is added to the tofu mixture you don’t see any curdled tofu. The batter looks very normal and smooth.

7. Spread the batter in the prepared loaf pan. The batter has a semi solid consistency, so it takes some time to spread it evenly.

8. Bake for 60 minutes. When I did the toothpick test to check the doneness, mine came out clean exactly at 55 minutes. But once I cut it after cooling I found out that the center portion of the pound cake had not cooked completely.

9. Let the cake rest atleast for 10 minutes before inverting it onto a cooling rack.

10. Transfer it to a cooling rack and it has to cool completely before you can slice it.

11. I left mine on a cooling rack for more than 3 hours.

We couldn’t taste or smell the tofu at all. The cake had the perfect amount of sweetness with a hint of vanilla flavor on the background.

2. Don’t refrigerate the slices. Since it has a ton of butter, the cake sort of solidifies and you are not going to like the taste/texture.

3. Even though the pound cake came out well, my vote is for the Eggless Chocolate Cake and Eggless Brownies.

2. Cut the butter into small pieces and add it to a medium sized microwave safe bowl.

3. Melt the butter in the microwave. Mine took 1 minute to melt. First I timed it for 30 seconds, stirred it and kept it for another 30 seconds.

4. Remove the bowl from the microwave and let it stand for a minute.

5. Now add the cocoa powder to the melted butter and combine it well until the cocoa powder dissolves. I used a wire whisk.

6. Slowly add the sugar too and mix it well using a whisk.

7. The mixture will look very stiff, making you wonder if you are doing the right thing. So don’t panic.

8. Now add 1/4 cup pureed tofu and combine it well and then add the remaining 1/4 cup of tofu also and mix it well again.

9. Next add the vanilla and salt too.

10. Add the flour next and mix it until you no longer see any flour and also add the nuts or any other optional ingredients mentioned. Even now the dough is in a semi solid/spreadable butter consistency only. It’s not as watery as a cake batter that you can pour in a pan.

11. Grease a 8×8 inch pan with the butter wrapper and spread the batter evenly and bake it for 25 minutes. (See My Notes)

12. Cool completely before cutthing into squares.

2. Cooling completely is a very IMPORTANT point too. So leave it undisturbed until the bottom of the pan is completely cool or for 2-3 hours and then slice it. At first I tried to slice it while the pan was still mildly hot, but was not able to cut properly. So I left it cool overnight and sliced it in the morning and got nice, clean pieces.

2. I also froze the pudding to have a tofu mango ice cream. I transferred the pudding to a stainless steel container with lid and placed it in the freezer. Around 5 hours I checked it and it was in the perfect scooping consistency. The only thing missing was a little sweetness. So if you decide to freeze the pudding I would suggest to add some more sugar or the mango pulp.

1. Preheat the oven to 325F (160C).
2. Grease and flour (I used cocoa powder to flour the base of the pan because it’s a chocolate cake) two 9-inch cake pans.
3. Sift together the flour, salt, baking powder, baking soda, cocoa and sugar into a large mixing bowl.
4. Make a well. Add the canola oil. Then the hot coffee decoction.

1. Sift the mix.
2. Add the butter, hot milk, vanilla and baking soda. (I read in the same book that adding a pinch of baking soda to icings prevents hardening and cracking so icing stays moist)
3. Beat the mix using a hand mixer at medium-high speed. Add few drops of water/milk if required.

Frosting the Cake:
This was my first experience with frosting a cake, so I simply followed the steps listed in the book.
1. First I placed the bottom layer upside down, so the rounded side (top of the cake will be on the serving plate). If you have dome top on the cake, even it out by slicing it with a serrated knife and then place it upside-down.
2. Spread about 1/2 cup to 3/4 cup of frosting on top of the bottom layer. Don’t use hard strokes, but spread it gently using an offset metal spatula or plastic spatula.
3. Now place the second layer on the first, cut or domed side up.
4. Frost the sides of the cake first with another 1/2 cup of frosting.
5. Finally frost the top of the second layer.

As you all know the options are endless. Being a rookie that I am, and because my son loves M&M’s I used them to line the cake. I also used the ready made CakeMate decorating pens which are available in the grocery store in the baking aisle to write the birthday message and draw some flowers.