Preheat the oven to 350°F/180°C. Line a 4.5 x 8.5 in. loaf pan with a strip of baking parchment, or grease so baked loaf does not stick.
In a small bowl, mix fresh cranberries with 2 tsp. flour until they are well coated. Set aside.
Spin tofu, orange juice and vanilla extract in a blender or processor until smooth.
Place flour, baking powder, baking soda, cornstarch, salt and sugar in a large bowl and whisk to combine. *NOTE: if you use liquid sweetener, blend it with the liquid ingredients first.
Add melted butter, oil and orange zest to the flour mixture and stir until everything is coated.
Gradually cut the wet ingredients into the dry to form a batter. Fold in the cranberries.
Pour the batter into the prepared loaf pan and bake for about 75 minutes until a thin knife inserted into the center of the bread comes out clean. I like to tent, loosely cover, the top of the cake with tin foil in the last 20-30 minutes of baking so it doesn’t get too dark on top.
Leave the cake to cool in the pan for 20 minutes. You can then carefully turn it out onto a wire rack and let it cool completely before slicing.