Tofu as an  egg  replacer:
Chocolate Brownies (wheat, sugar & dairy-free)
make in 9 x 13 pan
In a mixing bowl mix together:
2 1/2 cups amaranth flour
1 1/2 tsp. baking powder
1/4 tsp. sea salt
1/2 cup chopped walnuts

In a stainless steel pot heat over a low flame, until melted and a smooth consistency:
3/4 cup soy milk
1 1/2 cups natural chocolate chips (unsweetened) or 1 cup cocoa powder
2 tsp. vanilla extract
1 3/4 cups fructose granules
1/2 cup + 2 T unrefined corn oil

In blender, blend:
12 oz. silken tofu
3/4 cup filtered water
Add liquids together, add to dry mixture, mix well; pour mixture in a lightly oiled casserole dish (9 x 13), glass or steel, and bake in a preheated oven at 375 for 25-35 minutes, until firm and a knife goes in and pulls out of cake easily .