Step 1Heat the oven to 350 degrees. In a food processor, process the tofu until creamy. Add the margarine pieces and pulse until incorporated.
Step 2In a large bowl, combine the unbleached and whole wheat flours, baking powder, baking soda, maple sugar and walnuts.
Step 3Add the tofu mixture, rice syrup and vanilla extract to the dry ingredients, and stir together by hand.
Step 4Using a 2-ounce (one-fourth cup) ice cream scoop, drop cookie dough about 2 inches apart onto a baking pan lined with parchment paper. Flatten the tops slightly for a more traditional cookie shape (the cookies will not flatten as they bake) and bake until lightly golden on the top and sides and the center is set, 18 to 20 minutes. Rotate the pans halfway through baking for even coloring.