The Grit -- Tofu Meatloaf

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* Exported from MasterCook *

 

Tofu " Meatloaf "

 

Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer

Serving Size : 4 Preparation Time :0:00

Categories : The Grit Restaurant Cookbook

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 small yellow onion -- finely minced

1 teaspoon minced garlic

1 small green bell pepper -- finely minced

2 cups vegetarian " ground beef "

2 tablespoons vegan Worcestershire sauce

1 15 oz block firm tofu -- crumbled

1 cup quick cooking oats

1 cup walnut pieces

4 tablespoons ketchup

1/2 cup nutritional yeast

1/2 cup soy sauce

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon freshly group black pepper

1 1/2 teaspoons chopped fresh rosemary -- or 1/2 tsp. dried

1/2 teaspoon onion powder

1/2 teaspoon dry mustard

 

Preheat oven to 350ºF. Grease a shallow baking pan.

 

Heat olive oil in a large skillet and add onions, garlic, and peppers. Saute

until translucent, stirring often. Add vegetarian " ground beef " and

Worcestershire sauce. Cook on low heat, stirring often, for 20 minutes.

 

In a food processor, combine remaining ingredients and process until fully

blended. Combine all ingredients and mix well. Form mixture into 3 or 4 loaves

1-inch thick and place in prepared pan. Bake on middle oven rack for 20

minutes. Turn over and bake an additional 20 minutes, or until each side is

well-browned. Cool on a wire rack for 5 minutes before serving.

 

Source:

" MC Formatted by Karen C. Greenlee "

S(ISBN):

" 1-58818-049-2 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 277 Calories; 13g Fat (40.3% calories

from fat); 15g Protein; 29g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

2513mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 2 Fat;

1/2 Other Carbohydrates.

 

Serving Ideas : Excellent served with a side of mashed potatoes and smothered

with Sage and Onion Gravy.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0