Tofu Vegetable Loaf Food

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TOFU VEGETABLE LOAF



Tofu Vegetable Loaf image

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.

Time 1h15m

Yield Serves 8

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 small yellow onion, chopped
1 large carrot, chopped
2 cloves garlic, finely chopped
1/4 cup fresh parsley, finely chopped
2 (14.0-ounce) packages firm tofu, drained
1 cup dry bread crumbs, preferably whole wheat
1/2 cup ketchup
1 tablespoon tamari
1/2 tablespoon vegetarian Worcestershire sauce
Olive spray oil

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.

Nutrition Facts : Calories 190 calories, Fat 9 grams, SaturatedFat 1.5 grams, Cholesterol 25 milligrams, Sodium 410 milligrams, Carbohydrate 15 grams, Protein 14 grams

TOFU VEGETABLE LOAF RECIPE - (4.2/5)



TOFU VEGETABLE LOAF Recipe - (4.2/5) image

Provided by DeBruynC1

Number Of Ingredients 12

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

Steps:

  • 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.

VEGAN TOFU VEGETABLE LOAF



Vegan Tofu Vegetable Loaf image

Once again, a fantastic recipe from the Chicago Diner cook book. Is there anything they can't do? I did alter this a bit from the original and found it to have a lot more flavor. This is a great comfort food kind of meal, excellect on cold days with mashed potatoes and a dinner roll... or three. PS, the more spices and veggies you add, the better! Here's a great recipe for vegan gravy.. http://www.recipezaar.com/244337

Provided by tendollarwine

Categories     Soy/Tofu

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb firm tofu, drained
1/3 cup canola oil
2 carrots, quartered lenghtwise and chopped
2 celery ribs, quartered lenghtwise and chopped
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups broccoli, chopped into small pieces
2 garlic cloves, minced
2 tablespoons basil
2 tablespoons oregano
2 teaspoons salt
2 teaspoons black pepper, fresh ground
1 tablespoon canola oil

Steps:

  • Preheat the oven to 350°F.
  • Heat the 1 tbsp of canola oil in a large pan over medium heat. Add the onions and garlic and cook until fragrant. Add the rest of the vegetables and stir well for 5-10 minutes until the begin to soften. Take off the heat.
  • In a food processor, combine the tofu, 1/3 c oil and seasonings until well blended. It will resemble and thick paste.
  • Grease the inside of a loaf pan with a bit of oil.
  • In a bowl, fold the vegetables into the tofu mixture. When well combined, scoop into the loaf pan and smooth out the top.
  • Place loaf in the oven and cook for 20-30 minutes, until tofu has puffed up and starts turning golden brown. Let it cool for 10 minutes and cut into 6 slices.
  • Serve with vegan gravy and tasty sides.

Nutrition Facts : Calories 222.4, Fat 17.9, SaturatedFat 1.8, Sodium 821, Carbohydrate 10.6, Fiber 3.6, Sugar 4.3, Protein 8.1

15-MINUTE TOFU AND VEGETABLE STIR-FRY



15-Minute Tofu and Vegetable Stir-Fry image

Tofu sometimes gets a reputation for being bland, but that's not the case in this quick stir-fry. We toss meaty baked tofu in a spicy Asian marinade with tons of bold flavor. Packaged stir-fry mix and pre-sliced shiitake mushrooms can easily be found in the produce section of most grocery stores, and make it possible for this healthy meal to come together in 15 minutes or less.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

4 cups frozen cooked brown rice
1-inch piece ginger
1/4 cup low-sodium soy sauce
1 to 2 tablespoons garlic chili sauce
1 tablespoon toasted sesame oil
12 ounces baked tofu
3 tablespoons canola oil
One 3.5-ounce package sliced shiitake mushrooms (about 2 cups)
One 1-pound package fresh stir-fry vegetable mix (not frozen)
Kosher salt
1/2 cup roasted and salted cashew halves and pieces

Steps:

  • Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
  • Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
  • Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
  • Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.

HOLIDAY TOFU LOAF



Holiday Tofu Loaf image

My friends tell me to make this every holiday as the vegan main course. It looks really pretty and tastes great. You can adjust the oil/ Juice ratio to suit your fancy, just be sure you baste it throughout the cooking process.

Provided by beet_lust

Categories     Soy/Tofu

Time 5h15m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 13

3 lbs extra firm tofu
1/4 cup vegetable oil
1/4 cup orange juice
3 tablespoons whole grain Dijon mustard
2 teaspoons low sodium soy sauce
1 teaspoon miso (optional)
1 teaspoon thai chili paste (optional) or 1 teaspoon dried chili pepper flakes (optional)
3 teaspoons dried rosemary
3 teaspoons dried savory
3 teaspoons dried sage
1 teaspoon vegetable bouillon granules
3 tablespoons maple syrup or 3 tablespoons agave nectar
prepared stuffing, of your choice

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.

Nutrition Facts : Calories 280.6, Fat 19.1, SaturatedFat 3.2, Sodium 173, Carbohydrate 13.2, Fiber 3, Sugar 8.4, Protein 19.2

TOFU VEGETABLE POT PIE



Tofu Vegetable Pot Pie image

I adapted this from a traditional chicken pot pie recipe since my husband and I are vegetarian, and I will never buy a frozen pot pie again! This is great comfort food on a cold winter day.

Provided by Jessica

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h20m

Yield 8

Number Of Ingredients 13

⅓ cup butter
½ cup thinly sliced onion
1 stalk celery, thinly sliced
2 cloves garlic, minced
⅓ (12 ounce) package extra-firm tofu, cubed
¼ cup cubed red potatoes
½ teaspoon oregano
salt and ground black pepper to taste
⅓ cup all-purpose flour
⅔ cup milk
1 ½ cups vegetable broth
1 cup frozen mixed vegetables
1 pastry for double-crust pie

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat butter in a large skillet over medium heat; cook and stir onion, celery, garlic, and tofu until onion is tender and translucent, 10 to 15 minutes. Season with oregano, salt, and black pepper. Stir flour into vegetable mixture; toss to coat.
  • Slowly stir milk into vegetable mixture until thickened; about 5 minutes. Stir in vegetable broth; cook and stir until filling is thickened, about 5 minutes. Stir in frozen vegetables. Fit one pie crust into a 9-inch pie pan.
  • Pour filling into prepared pie crust. Top with second pie crust; crimp edges together to seal. Poke holes into top crust for ventilation during baking.
  • Bake pie in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.

Nutrition Facts : Calories 246.4 calories, Carbohydrate 20.2 g, Cholesterol 22 mg, Fat 16.6 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 7.1 g, Sodium 277.6 mg, Sugar 2.2 g

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