---------- Recipe via Meal-Master (tm) v8.05
       Title: Tofu-Stuffed French Toast
  Categories: Breads
       Yield: 6 servings
     1/4 c  Dark raisins
     1/4 c  Golden raisins
     1/4 c  Currants
     1/4 c  Diced candied orange peel or
            Candied fruit
            Without cherries
     1/2 c  Brandy or rum
       1 lb Loaf semolina or italian or
       1 lb Extra-firm tofu
       2 ts Grated orange or lemon zest
       3    Eggs
       1 c  Plain or vanilla regular
            -soy milk
       1 ts Vanilla extract
       3 tb Melted butter or oil
            Or nonstick cooking spray
            Maple syrup or confe
            -ctioners' sugar
            -- (optional)
   Recipe by: The Washington Post 11/6/96
        Soak raisins, golden raisins, currants and candied peel in small bowl
   with brandy for 30 minutes.
        Slice bread diagonally into 1-inch slices, discarding ends. Carefully
   pull center from each slice, leaving about 1/2 inch of bread inside crust.
   Set aside rings of crusts. Tear centers into 1/2-inch pieces and place in
   large bowl.
        Crumble tofu into bowl with torn bread, breaking tofu into bits the
   size of cottage cheese curds. Drain soaked fruit and add to bowl. Add
   grated citrus zest.
        Beat eggs with soy milk and vanilla extract in another large bowl.
   Pour half of the mixture into bowl with torn bread. Stir with fork until
   bread is moistened and everything is well combined.
        Add 2 or 3 bread rings at a time to remaining egg mixture, turning
   pieces once, when well moistened.
        Meanwhile, heat half of butter in large, heavy skillet over
   medium-high heat. Arrange soaked bread rings in pan. Spoon moistened bread
   and fruit mixture into center of each ring, pressing with back of spoon to
   pack firmly. Cook until toast is browned on bottom, 3 to 4 minutes. Turn
   and brown second side. Remove to warm platter. Repeat with remaining butter
   and bread until all has been cooked.
        Serve at once, accompanied by maple syrup or sprinkled with
   confectioners' sugar. Or, cool slices of stuffed toast, wrap tightly in
   foil and freeze. Reheat in 350-degree oven, wrapped in foil, 15 to 20
   minutes. (6 to 8 servings).
        Variation: Use 1/2 cup each dried blueberries and chopped dried
   cranberries in place of raisins, currants and candied fruit. Soak in Grand
   Marnier or Triple Sec.
        From Dana Jacobi’s “The Natural Kitchen: Soy!”(Prima, $14).
        By Margaret Sheridan, The Los Angeles Times.