1 (3 ounce) package non-instant lemon pudding mix
1 (8 ounce) package mixed firm tofu (optional)
1 egg, beaten
1/2 cup water
1 (8 ounce) container sour cream
1/2 cup chopped celery
1 cup chopped pecans
1/2 teaspoon salt
1/3 cup butter
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
In a large bowl combine pudding mix and tofu. Fold in egg, water and sour cream. Spread half of mixture into prepared pan.
Bake in preheated oven for 30 minutes. Uncover and bake for another 5 minutes. Cool completely before serving.