Vegan English Muffins

English Muffins

Mix the yeast, 1 cup warm water and honey in a large bowl. Let stand for up to 8 minutes, until frothy.
Blend the tofu, ½ cup water, and salt in a blender until smooth. Pour this into the foaming yeast mixture along with 3 tbsp oil.
Add 2 cups whole wheat flour and 1 and ½ cups white. Stir until smooth. Mix in 1½ cups more white flour to make a smooth dough.
Knead on a floured surface for about 5 minutes. Let the dough rise in an oiled bowl until double in bulk. Punch down the dough and divide in half. Roll each half out onto a generous amount of cornmeal, to ½" thick. Cut into 3" circles and let rise 10 minutes.
Place the muffins on a dry griddle to cook. Cook on low for 5-8 minutes on each side, or until golden brown.