Tofu Scramble and Layered Cakelets

Yet again I made something from the current issue of Vegetarian Times. This time it was a Tofu Scramble. I did not really follow their directions exactly. I cooked the tofu longer than they suggested and I added pepper and garlic salt and a lot more minced garlic than they suggested since we love garlic around here. Any way here is how it came out:


Matt and I both enjoyed the scramble very much. I also decided to do some baking. Tonight I made cinnamon, apple and vanilla layered mini cakes.

The Cake:
3/4 cup all purpose flour
3/4 tsp baking powder
1/8 tsp salt
2 tbs cornstarch
1/4 cup butter, cut into small pieces
1/2 cup sugar
1/4 tsp vanilla.
1/2 cup soy milk + 3 Tbs

Preheat oven to 400 degrees F. Lightly oil and flour a cupcake pan (I like the spray on stuff that has oil and flour in it together).

Combine flour, baking powder, salt and cornstarch in a bowl. Using and eletric mixer on low beat in the butter. Beat in the sugar next. Add in the vanilla and soy milk with the mixer on medium high and beat until smooth.

Fill each cupcake holder 1/2 way and bake about 10 minutes (or until inserting a toothpick int he center of a cake comes out clean)

The Apples:
2 apples, peeled, sliced and cut into small pieces
1/4 cup water
1 1/2 Tbs sugar
1 tsp lemon juice
1 tsp cinnamon

Combine all of the above ingredients in a medium pan and cook over medium high heat, stirring often, until the apples soften.

The Frosting:
1/4 cup margarine, softened
2 Tbs cup soy milk
1 1/2 cups Powdered Sugar
2 tsp cinnamon

Combine all of the ingredients in a large bowl and beat with an electric mixer until smooth.

To assemble:
Slice a cupcake in half horizontally like so


Apply a thin layer of frosting to the sliced open cake on both halves


Spoon a generous helping of cooked apple onto one half of the sliced open cake


Place the top half of the cake over the apples and frost the top of the cake with cinnamon frosting. Serve with a fork.