I use quite a bit of ww pastry flour in just about everything.  60/40 ww pastry vs. unbleached flour in quick mixes.  Works fine without too much wheaty "weight" affecting a white flour recipe.  This is the season I scour for store and manuf. coupons to stack on top of flour on sale for the holiday baking including organic products (2lb bags for $.19!).  I ziploc seal bags of flour to store in the cold garage or freezer (if I have room) till I need them … the stash can last well into spring.  I do use regular WW flour for breads but don't have as much time for bread-baking as do quick breads, biscuits, and, oh yeah, pancakes.  We love oatmeal pancakes made with yogurt and banana.

Tofu isn't happening in my household … my midwestern DH gives me that sad expression that begs the question, "what did I do to deserve this treatment?".  It's enough that I've converted him to eating meatloaf and meatballs containing lean turkey meat.  I might be able to hide tofu in a smoothie if I didn't tell him ….

Whenever tofu is mention I have to laugh about the time my daughter made a dip using tofu and didn't tell her mother in law (who thought it was disgusting) that it contained tofu.  Her mil thought it was the best.  She didn't believe it had tofu in it. The rest of us knew about it.  I am not a fan of tofu but the dip was good.