Yummy Vegan Bread (who knew?!)

1 3/4 cups plain, non-sweetened nondairy milk
1 3/4 tablespoons apple cider
1 cup white flour
2 cups whole wheat flour
2/3 cup Natural Turbinado Cane Sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 cup seedless raisins
1/2 cup soft silken tofu, beaten until relatively smooth
2 tablespoons any neutral-flavored oil

Directions:

1. Preheat over to 350 degrees Fahrenheit. Buttermilk: In a measuring cup, combine nondairy milk and vinegar; set aside to curdle.

2. In a bowl, mix the white flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Stir in the raisins.

3. In another bowl, combine the buttermilk, tofu, and oil. Add to dry ingredients and mix just until flour is moistened.

4. Turn into an oiled 2-quart round casserole.

5. Bake for 50 minutes or until done. Let cool in pan for about 15 minutes before removing to cool on a wire rack.