Tofu-Lemon Walnut Loaf with Tomato Sauce

By Hklbrries

Delicious straight from the oven, eaten cold or in sandwiches. If you really enjoy sauces, you may wish to double the sauce recipe here and serve additional sauce on the side.

Ingredients

• Loaf:
• 1 1/2 cups walnuts
• 3 cups cooked brown rice
• 2 cups mashed tofu
• 1 cup bread crumbs
• 1/2 tsp salt
• 1 1/2 tsp basil
• 1 tsp marjoram
• 1 tsp thyme
• 1 tbsp arrowroot, cornstarch or kudzu
• Juice of 2 lemons
• 1 tbsp barley miso
• 1/4 cup water, if necessary
• Tomato Sauce:
• 3/4 cup honey-sweetened or regular catsup
• 2 tbsp water
• 1 tsp barley miso
• 1/8 tsp nutmeg
• 1 tsp dry mustard
• Pinch of powdered cloves
• Pinch of powdered ginger
• 1/3 cup finely diced onion

Preparation

Step 1

Preheat oven to 350 F.

Toast the walnuts lightly in the preheated oven. Grind them into a fine meal in a blender or food mill.

Mix together the ground walnuts, rice, mashed tofu, bread crumbs, salt, basil, marjoram and thyme.

In a separate bowl, dissolve the arrowroot in the lemon juice. After the arrowroot has dissolved, stir in the miso.

Combine the lemon juice mixture with the walnut mixture. Use your hands to squeeze the liquid through the dry mixture so that they become thoroughly blended. If the loaf seems too dense at this point, add the extra 1/4 cup of water, a little bit at a time. Squeeze this through the mixture as you add it, taking care that the mixture hold together.

Increase oven temperature to 375 F.

Press mixture into an oiled loaf pan.

Combine all tomato sauce ingredients together in a small bowl.

Spread the sauce over the top of the loaf, and put into the oven to bake until the sauce begins to bubble, and the loaf is heated through, about 15 to 25 minutes.

Allow the loaf to sit for 10 minutes after baking; then cut into slices and serve.