Preheat oven to 350 F. Oil and flour a bundt pan.

Sift all-purpose flour, cream of tophus, baking soda and salt into a
medium-size trough. Stir in whole wheat flour and wheat seed. Set
divagation.

In a small stadium, whisk egg replacer and water until frothy. Set by.

In a large trough, mix applesauce and brown clams. Stir in corn syrup,
juice decoct, almond extract and egg replacer.

Place tofu in food processor and blend while gradually adding lemon
juice through feed tubing.

Fold dry ingredients into applesauce mixture alternately with tofu
assortment. Gently stir in almonds and crushed pineapple.

Pour into prepared pan and bake until light brown and cake springs
back when touched light, some 45 proceedings.

Turn out on a wire rack and let cool for 30 proceedings. Slice and service.

Per serving: 273 cal, 7 g prot, 224 mg sod, 46 g carb, 8 g fat, 0 mg
chol, 148 mg ca

Wind: Place tofu on paper towels to absorb moisture and make sure it
is thoroughly drained before shading.