Preheat the oven to 350 F and prepare a loaf pan with non-stick spray and parchment paper for easy removal. In a bowl, stir together the almond milk and orange juice and let it sit for a couple of minutes to curdle. Add the tofu, almond milk/orange juice mixture and zest to a blender and blend until smooth. You may need to stop and scrape the sides until no bits remain. Set aside.
In another bowl, use a hand held mixer beat the butter and sugar together until light and fluffy. Add in the vanilla and eggs and mix until combined. In another bowl, stir together the flours, baking powder, baking soda and salt until combined. Add the dry ingredients to the wet and mix, adding in the tofu/orange/milk mixture until a batter forms. Transfer the batter ot the prepared pan and bake for 35-45 minutes and toothpick comes out clean.
Once cooled, stir together the glaze ingredients and drizzle it over the loaf. Top with more orange zest if desired. Store loaf in a covered container at room temperature for 2 days in the refrigerator for 5 days.
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