Preheat oven to 350.
In a large bowl, using electric mixer or hand blender, blend together butter, tofu, both sugars, egg, water and vanilla until light and fluffy.
Gradually beat in flours, baking soda and cinnamon until well blended. Stir in oats, raisins and soynuts.
Drop dough by small spoonfuls onto an ungreased or parchment-lined, nonstick cooking sheet. Press flat for crisp cookies, or leave mounded for chewy ones. Bake 12 to 15 minutes, or until golden brown. Remove from pan and place on wire rack to cool. These cookies freeze well for up to 2 months.
Makes 50 to 55 cookies