TOFU VEGETABLE LOAF

By DeBruynC1

This hearty loaf combines tofu with onions, carrots, garlic and parsley for a great alternative to meatloaf. Top slices of the tofu loaf with vegetarian mushroom gravy or pair with steamed brown rice.

Ingredients

• 1tablespoon1 tablespoon extra-virgin olive oil
• 1small1 small yellow onion, chopped
• 1large1 large carrot, chopped
• 2cloves2 cloves garlic, finely chopped
• 1/4cup1/4 cup parsley, finely chopped
• 2(14-ounce) packages2 (14-ounce) packages firm tofu, drained
• 1cup1 cup bread crumbs, preferably whole wheat
• 11 egg, beaten (optional)
• 1/2cup1/2 cup ketchup
• 1tablespoon1 tablespoon tamari
• 1/2tablespoon1/2 tablespoon vegetarian Worcestershire sauce
• Olive oil cooking spray

Details

Servings 8
Adapted from wholefoodsmarket.com

Preparation

Step 1

Preheat oven to 350°F. Lightly oil a (9-inch) loaf pan with cooking spray; set aside.

Heat oil in a large skillet over medium heat. Add onion, carrot, garlic and parsley and cook until softened and golden brown, about 10 minutes. Meanwhile, wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. Crumble tofu into a food processor and then add bread crumbs, egg, ketchup, tamari and Worcestershire and purée until smooth. Transfer to a bowl and stir in onion mixture.

Spoon tofu mixture into prepared loaf pan and smooth the top. Bake, uncovered, until deep golden brown and firm to the touch, about 1 hour. For easier
slicing, set aside to let cool until warm.


Nutritional Info:
Per Serving: 190 calories (80 from fat), 9g total fat, 1.5g saturated fat, 25mg cholesterol, 410mg sodium, 15g carbohydrates, (3 g dietary fiber, 5g sugar), 14g protein.