recipe from joythebaker.com

1/2 cup vegan margarine (can be found at most grocery stores in the States)

1 cup dark brown sugar

1/4 cup soft tofu, drained

1/2 cup peanut butter

1 teaspoon vanilla extract

1 cup flour

1/2 cup cocoa powder ( Ghirardelli is vegan)

3/4 teaspoon baking soda

scant 1/2 teaspoon salt

3/4 teaspoon cinnamon

Preheat oven to 350 degrees F.

In a bowl combine margarine, brown sugar and tofu until well blended.  Stir until virtually no chunks of tofu remain.  Add the peanut butter and vanilla and stir to combine.  

In a separate bowl sift together flour, cocoa powder, baking soda, salt and cinnamon.  Add the dry ingredients to the wet and stir to combine. 

On a parchment or foil lined backing sheet, heap cookie dough by the Tablespoon.  Bake for 12-15 minutes.  Remove from oven, let sit for 5 minutes then enjoy with soy milk!