Sunday, December 21, 2008

Tofu and Vegetable Loaf

I've been looking around for an easy loaf recipe that tasted good.  I think I found one.

This was not hard to make and I am so pleased with the results.  I only made a few modifications to the recipe.  Outside of that, I followed it to the letter.

The recipe came from Wholefoods Market. Give it a try.  It's delicious and very filling.

Here it is ready to go in to the oven.

Now, here it is out of the oven, cooled off and ready to eat.  Doesn't it look good?


Serves 6 to 8


1/4 cup extra virgin olive oil
1 small yellow onion, chopped
1 large carrot, chopped
2 cloves garlic, finely chopped
1/4 cup parsley, finely chopped
2 pounds firm tofu
1 cup dried bread crumbs, preferably whole wheat
1 egg, slightly beaten (optional) ***Did not use any eggs
1/2 cup ketchup ***used salsa
1 to 2 tablespoons tamari soy sauce
1/2 to 1 tablespoon vegetarian Worcestershire sauce
Olive oil cooking spray


Preheat oven to 350°F.

Heat oil in a medium pot over medium low heat.

Add onions, carrots, garlic and parsley and cook for 10 minutes, stirring often.

Meanwhile firmly press tofu between layers of paper towels to remove as much liquid as possible.

Crumble tofu into the bowl of a food processor, then add bread crumbs, egg, ketchup, tamari and Worcestershire sauce and blend until completely smooth.

Transfer tofu mixture to a bowl, then stir in the onion mixture.

Add any additional seasonings that you desire.

Spray a 9-inch loaf pan with cooking spray, then spoon the tofu mixture into the loaf pan, patting it down evenly over the top.

Bake, uncovered, for 1 hour, or until deep golden brown and firm to the touch.

Cool the loaf for easier slicing before serving.


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