Vegetarian Tofu And Nut 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.

VEGAN TOFU VEGETABLE LOAF

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.

VEGETARIAN NUT ROAST

Steps:

• Finely grind cashew nuts using food processor or blender. Prepare tofu, onions, mushrooms and walnuts as described in ingredients list.
• Boil water on stove and add vegetable stock cubes. Once completely dissolved, add onions, chilli and garlic. Bring to boil and simmer 10 minutes.
• In a large bowl, combine tofu, eggs, butter, basil, walnuts, pine and cashew nuts and mushrooms. Stir them in with a fork. Season with salt and pepper to your own taste.
• Fold stock/onion mixture into the tofu/egg mixture, mixing thoroughly.
• Grease loaf tin with butter and place mixture into tin.
• Cook for 40 minutes at 350F (180 celsius), fan forced. If not, place the tin on a shelf nearest the heating element.
• The roast will be done when a knife or skewer comes out clean!

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.

BEST-EVER VEGETARIAN NUT ROAST

Steps:

• Grease and line a large loaf tin and set aside. If you're cooking the roast straight away (see step 4), preheat the oven to 180C (fan).
• Heat the olive oil in a large frying pan on medium-high heat. Once the pan is hot, toast the nuts, seeds and spices, tossing everything to coat well. Be very careful and do not let it burn. Toast for a few minutes, or until the mixture is fragrant and starting to turn golden, then turn off the heat and let it cool slightly.
• Add the cooled nuts and spices to the bowl of a food processor. Add all other ingredients. Blitz until thoroughly combined, or combined to your liking (it can be nice if left a little chunky). You might need to stop and scrape it down a few times. If it's too wet, add more breadcrumbs. If it's too dry, add a little water, reserved tomato juice or even a dash of red wine if you've got some handy!
• Place in the prepared pan and ideally leave for a few hours (or overnight is even better) in the fridge to let the flavours deepen and the loaf firm up. If you're in a hurry you can cook it straight away, but ideally give it at least an hour's resting time.
• Preheat oven to 180C (fan). When ready, cook the roast for 45 minutes to an hour until firm and golden. Allow to cool slightly before carving then serve with all your favourite roast vegetables.

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.