Mock Loaf Request

[Guest guest]

I am looking for some great tasting vegan mock-loafs. Something that is

easy to make, freezer compatible and most of all - tasty!

 

Do you know of any good ones or any fantastic recipe books I could use?

 

Thanks

Elizabeth

[Guest guest]

Elizabeth wrote:

 

> Elizabeth <efaber

>

> I am looking for some great tasting vegan mock-loafs. Something that is

> easy to make, freezer compatible and most of all - tasty!

>

> Do you know of any good ones or any fantastic recipe books I could use?

>

> Thanks

> Elizabeth

 

This is our favorite tofu loaf recipe. I have made this and quadrupled the

recipe and frozen these uncooked right in the glass loaf pans. <G> Later

on I thawed them and baked them and they were fine. The tofu doesn't seem

to change texture when already mixed up with other stuff like this, as it

does if you freeze a block of tofu. I think maybe these were slightly

dryer than normal when thawed and baked, but that was not really a problem

for us. I think they just sliced a bit easier. <G>

 

Deanne

 

* Exported from MasterCook *

 

TOFU LOAF

 

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

Serving Size : 9 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 or both.

 

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. Tightwad Gazette has a recipe for making your own

Worcestershire sauce, which is okay. Sometimes I add BBQ sauce or steak

sauce or extra soy sauce instead.

 

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