Line the loaf pan with parchment paper or grease with vegetable oil to prevent the bread from sticking to the pan.
Put the oatmeal and soy milk in a bowl. Add the maple syrup and mix. Let sit until the oatmeal has absorbed the liquid and plumped up.
Drain the tofu just before using and stir until it's creamy and has no lumps. Add the tofu to the oatmeal mixture in Step 2 with the raisins which have been coarsely chopped.
Sift in the ★ ingredients and fold in with a spatula until it is well blended and no longer floury.
Spread the batter in the prepared pan. (The batter is thick, so can't really be poured.) Make an indentation down the middle of the top with a spatula.
Bake in preheated 180℃ oven for 40-50 minutes. If a skewer comes out clean, it's done.
It tastes like moist, chewy, slightly sweet muffins.
Enjoy with cream, jam or maple syrup.
This is what I recommend: Cut a thick slice, warm it up in a toaster oven, spread with sour cream and top with strawberry jam.
Sour cream and jam go perfectly with the simple taste of oatmeal, sweetness of raisins and aroma of cinnamon! Great for breakfast or a snack.
You can use either the readily available quick-cooking type (right) or another type (left) of oatmeal for this recipe.
Story Behind this Recipe
This is my macrobiotic version of a recipe by Harumi Kurihara that was in "LEE" magazine about 10(?) years ago.
This bread doesn't keep well, so wrap and freeze any leftovers in ziplock bags. Reheat in a toaster oven for a freshly baked taste. Our small electric oven doesn't get very hot. If the bread does start to get too brown, I adjust the temperature by lowering the heat to 170℃.