In a medium-size mixing bowl, combine cornmeal, salt
and baking powder.
Blend tofu in a blender or food processor untilsmooth
and creamy.
Add tofu to cornmeal mixture and mix wel.
Drop batter by tablespoonfuls into a kettle of gently
boiling stew or soup. Cover and cook over medium heat
for about 10 minutes. To test for doneness, remove one
dumpling from stew and slice it. The inside should be
bread-like.
Per dumpling: 55 cal; 4 g prot; 125 mg sod; 6 g carb;
2 g fat; 0 mg chol; 51 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
