Tofu Loaf Food

TOFU VEGETABLE LOAF

Steps:

• Preheat the oven to 350F.
• Lightly oil a 9-inch loaf pan with spray oil; 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, ketchup, tamari and Worcestershire and puree 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. Cool slightly before slicing.

COMFORT TOFU LOAF

Steps:

• First, preheat oven to 350°F.
• Put all the ingredients in a food processor, except for the carrot and celery. Blend until smooth.
• Add the carrot and celery, and blend in the tofu mixture.
• Put in a loaf pan and bake for one hour.
• You can also put ketchup on top of the loaf.

TOFU LOAF

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together.
• Put 1/4 cup oil in a loaf pan, then press the mixture into the pan.
• Bake for about 1 hour.
• Let cool 10-15 minutes before trying to remove from pan.
• Garnish with ketchup and parsley. Also good sliced and fried for sandwiches the next day.

VEGETARIAN TOFU AND NUT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
• Place tofu, eggs, onion soup mix, and soy sauce into a food processor or blender; process until combined. Add walnuts and puree until smooth. Transfer tofu mixture to a large bowl.
• Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in the hot oil until vegetables are tender, about 5 minutes. Season with oregano, basil, and sage.
• Stir vegetables and bread crumbs into tofu mixture; press mixture into prepared loaf pan.
• Bake in the preheated oven until loaf is golden brown, about 75 minutes. Allow loaf to cool slightly before slicing.

TOFU WALNUT LOAF

Steps:

• Dissolve Vegex (or Chicken Buillion) in hot water.
• Stir in garlic and seasonings.
• Mix remaining ingredients together.
• Add Vegex mixture and mix well (it will be stiff).
• Place in a sprayed 1 1/2 quart casserole dish and bake uncovered at 375 F for 1 hour or until set in the middle. Will hold its shape if turned out on a platter.
• Garnish with cherry tomatoes and parsley, if desired.
• We like it with baked potatoes and asparagus.

TOFU MEATLOAF

Steps:

• Drain tofu and mash.
• Combine all ingredients and mix well.
• Place in a loaf pan coated with oil.
• Bake at 350F for one hour.
• Cool in pan for 15 minutes.
• Garnish with ketchup, BBQ sauce, and/or chopped parsley.
• When cold, can be sliced for sandwiches.

GLAZED TOFU MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch square baking dish.
• In a bowl, mix the tofu, turkey, bread crumbs, soup mix, green pepper, and eggs. Place the mixture into the prepared pan, and mold into a loaf shape.
• In a saucepan over low heat, blend the brown sugar, soy sauce, and mustard.
• Bake the meatloaf 30 minutes in the preheated oven. Drizzle with the sauce mixture, and continue baking 15 minutes, or to an internal temperature of 180 degrees F (80 degrees C).

HOLIDAY TOFU LOAF

Steps:

• Drain off excess water from tofu. In a food processor or with a potato masher, crumble tofu avoiding any large lumps. Add the vegetable bullion along with 1 tsp each of the sage, rosemary and savory and 1 tbsp of the maple syrup, mix well.
• Line a medium sized colander with cheese cloth, fill with tofu mixture. Cover the tofu mixture with a plate topped with a five lb weight (generally a few good sized tomato cans will do the trick). Leave tofu to press for at least three hours in the fridge.
• In the mean time, prepare your stuffing.
• Preheat Oven to 375 degrees.
• Combine remaining ingredients (except for the stuffing) in a bowl, whisk together and set aside. After three hours remove the plate and weight from the tofu. Using a spoon, hollow out the tofu leaving a one inch shell. Fill shell with stuffing (Don't Overfill! The stuffing should only be inside the shell, not spilling over onto the sides) and cover with the extracted tofu. Pack the tofu layer down, then turn colander right-side up onto a deep baking sheet.
• Cover tofu loaf with half of the sauce mixture, being sure to spread the mustard grains evenly over the surface. Bake until golden brown (about 1 hour 15 min), basting with remaining mixture after the first 45 minutes.