Last
night I made a sprouted tofu-based "meatloaf" for dinner. I had no idea
what to expect:). Results: absolute hit with the ENTIRE family!!! Even
I couldn't believe how good it was! Per my hubby (who's only a
vegetarian at home...you know because he wants to eat;). "This is
better than my mom's meatloaf!"
True story:)
New Old-Fashioned Tofu Loaf
(from "The Starch Solution" by John McDougall)
30 oz of firm tofu, drained well and mashed with a fork or bean masher
1-1/3 cups of quick cooking oats
3/4 cup of whole wheat bread crumbs
1/2 cup of ketchup or barbecue sauce
1/3 cup of regular or reduced-sodium soy sauce
2 Tbsp Dijon mustard
2 Tbsp vegetarian Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp black pepper
Preheat the oven to 350. Use a nonstick loaf pan, or bruch with oil.
Put the tofu into a large bowl and add the remaining ingredients, Mix with your hand (spoon works fine:) to combine well.
Turn the mixture into the prepared pan and bake until the top and edges are golden brown, about one hour. (*note: I baked uncovered for the first 30 minutes, and covered with foil the last 30; came out perfect). Let cool for five minutes.
To serve, run a spatula around the sides of the pan to loosen, then invert the loaf onto a serving plate and cut into slices.
optional, top with brown gravy (recipe below), ketchup or barbecue sauce...if desired.
Brown Gravy Recipe (from "Happy Herbivore")
1/4 cup of nutritional yeast
1/4 cup whole wheat pastry flour or other flour
2 cups vegetable broth
2 tbsp low sodium soy sauce
pepper to taste
onion powder to taste
garlic powder to taste
salt, to taste.
1. in a small sauce pan, whisk nutritional yeast and flour together and toast over medium heat until it smells toasty, about 4 minutes.
2. Transfer to a medium saucepan and whisk in remaining ingredients, except salt.
3. Bring to a boil and allow sauce to thicken as desired, and add salt. (for an even thicker gravy, mix 1 tbsp of cornstarch with 2 tbsp of water and pour it into the gravy.
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