Monday, August 29, 2011

Tofu/Bean Loaf Recipe

Friends have asked me to share this recipe for Tofu/Bean loaf.   I've experimented through the years with a basic recipe that I'd gotten from a cook at Yogaville.  It seems the key to this recipe is adding the nuts and dahl soup.  Nuts give the the loaf richness and the dahl soup adds body and a nice flavor.

Tofu Loaf recipe
Makes two loaves
Preheat oven 350f

Mix (I use my hands to mash it all together)
1 lb of firm Tofu mashed
1/3 C ketchup
1/3 C soy sauce
2 Tbs Dijon Mustard
1/2 C Parsley chopped
1/4 tsp Black Pepper
1 Medium Onion Chopped finely
2 C bread crumbs, rolled oats or corn flakes crushed
1/4 C cashews chopped
1/4 C walnuts chopped
2 Tbs Olive oil
1 Tbs balsamic vinegar
2 C Dahl soup (water largely cooked out)
1 Tbp Vegan Worchester sauce

Put 1/4 C of vegetable oil in both loaf pans.  Divide mixture in half and place half in each loaf pan then press the mixture against the sides and to even out the top.

Bake for approximately 1 hour
Let cool 10-15 minutes before serving.

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