VEGAN - TOFU: Tofu Loaf

[Guest guest]

This is my favorite tofu loaf and everyone in my family likes it,

including my non-veg husband (though he likes it only if I add mushrooms

and big hunks of onions--ick <G>). It's a McDougall recipe from the

program book.

 

Deanne

 

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* Exported from MasterCook *

 

TOFU LOAF

 

Recipe By : The McDougall Program: 12 Days to Dynamic Health

Serving Size : 1 Preparation Time :0:00

Categories : American Supper

Tofu

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

28 ounces tofu, firm -- drained and mashed

1 2/3 cups oats, rolled

3/4 cup bread crumbs, whole wheat

1/3 cup ketchup, low sodium, or barbecue sauce

1/4 cup soy sauce, low sodium

2 tablespoons mustard, Dijon

2 tablespoons Worcestershire Sauce

1/4 teaspoon garlic powder (optional)

1/4 teaspoon black pepper (optional)

 

Preheat the oven to 350 degrees. Combine al the ingredients in a large

bowl and mix well. Press the mixture into an 8 " x 4 " x 3 " nonstick loaf

pan. Bake for 1 hour, then remove from the oven. Let rest for 15

minutes, then loosen the sides gently with a spatula and invert over a

serving platter to remove.

 

NOTE FROM BOOK: If you do not have a nonstick pan, you will need to

lightly oil the bottom of your loaf pan before pressing in the tofu

mixture.

 

 

NOTES FROM ME: This is my favorite tofu loaf recipe. The ingredients

don't need to be exact. I always buy 16-ounce packages of extra-firm

tofu and use two full packages. I usually add extra oats or bread

crumbs.

 

I always wrap the tofu in several thicknesses of clean, white paper

towels and let it sit, or even put a plate & a heavy book on top to

press some of the liquid out. I also put the tofu through the food

processor with the wet ingredients. Then I add the tofu mixture to the

dry ingredients in a large bowl.

 

I make the bread crumbs by toasting ordinary bread. We like Italian

bread crumbs, so I add parsley, garlic powder, onion powder, salt &

pepper, and a little bit of Italian seasoning.

 

I don't like Dijon mustard, so I use regular brown mustard.

 

Worcestershire Sauce is not vegan unless you buy a special kind, which I

have never found except in an obscure catalog. I just leave it out.

Tightwad Gazette has a recipe for making your own Worcestershire sauce,

which is okay. Sometimes I add BBQ sauce or steak sauce instead.

 

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