Tofu-Nut-Veggie Loaf
A good vegetarian "meatloaf" - modified from the Tofu Loaf on Oprah's web site. Note: Freeze and thaw the tofu before proceeding to produce a better texture.
- 1-2 tbsp. olive oil
- 1 cup chopped frozen spinach
- Carrots, finely chopped
- 2 stalks celery, finely chopped
- 1.5 blocks extra firm tofu, frozen and thawed
- 1 roasted red pepper, finely chopped
- 2 tbsp oil-packed sun-dried tomatoes, finely chopped
- garlic powder, to taste
- 1/2 tsp rosemary
- 1/2 tsp dried thyme
- 1 tbsp lemon zest
- 3 tbsp chives
- 3 tbsp dried parsley
- Salt and pepper, to taste
- 1/2 cup oatmeal, ground to flour
- 1/2 cup walnuts, finely ground
- 2 eggs, beaten
- 2 tbsp soy sauce
- 1 tsp Dijon mustard
- 1 tbsp. lemon juice
Preheat oven to 375 degrees F. Oil loaf pan.
Mix 1 tbsp oiive oil, spinach, carrots, and celery. Microwave for 2-4 minutes, stirring each minute, until vegetables are soft.
Drain water from thawed tofu. Place between two plates and hold the plates over the sink. Press plates together, then dump liquid into sink. Repeat until no more liquid is squeezed out of the tofu. Crumble the tofu into a large bowl. Add all the other ingredients and mix well. You may have to use your hands to squish everything together properly.
Place mixture into greased loaf pan, and press down well. Bake 35 minutes. Allow to sit 10 minutes before removing from pan.
Mix 1 tbsp oiive oil, spinach, carrots, and celery. Microwave for 2-4 minutes, stirring each minute, until vegetables are soft.
Drain water from thawed tofu. Place between two plates and hold the plates over the sink. Press plates together, then dump liquid into sink. Repeat until no more liquid is squeezed out of the tofu. Crumble the tofu into a large bowl. Add all the other ingredients and mix well. You may have to use your hands to squish everything together properly.
Place mixture into greased loaf pan, and press down well. Bake 35 minutes. Allow to sit 10 minutes before removing from pan.