My recipe today is one of those everything-but-the-kitchen-sink dishes. It's not complicated, though, and it doesn't take long to put together. Plus, the end result is spectacular.
Tofu Loaf
2-14 ounce packages of firm tofu, drained
about 1 cup minced onion--1 used half a large red onion and a handful of shallots
3 cloves of garlic, minced
1 1/2 cups plain soy yogurt
1 cup bread crumbs
1 cup oatmeal
2 tbsp tomato paste
2 tsp dijon or brown mustard
1/4 cup braggs or tamari
3 tbsp unsweetened nut butter (I prefer peanut or almond)
1 tbsp chives
1 tbsp parsley
2 tsp dill
1/2 tsp paprika
1 tbsp olive oil
1/4 cup chopped sun dried tomatoes
1/2 cup ketchup
In a large bowl, mash the tofu with a tomato mashed, so it's crumbled fine. Add all the remaining ingredients, except the ketchup. Stir well so all the ingredients are mixed throughout the tofu. Press the tofu mixture into a greased loaf pan or form into a loaf in a large, greased casserole dish. Bake, covered, at 375 degrees for about an hour. Remove the cover, spread the ketchup over the top of the loaf, and bake an additional 15-20 minutes.
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This looks great! I have yet to make a vegan meatloaf since I've started making vegan food.
ReplyDeleteYou should try it. It's really simple to make and has tons of flavor.
DeleteYes, please!
ReplyDeleteNext time I make it, I'll freeze some for you.
DeleteI love meatloaf, so this tofu version sounds like something I'll need to give a try! Thanks for hosting the first Meatless Monday blog hop.
ReplyDeleteIf you try it, please let me know what you think. You could get very creative with it, too! You can really put in anything that you like, flavor-wise.
DeleteI included this yummy looking dish in my Thanksgiving Recipe Round-Up this year - Keep up the good work.
ReplyDeletehttp://moicontrelavie.com/2012/11/17/mclv-mange-thanksgiving-recipe-round-up/