Healthy david's - vegetarian meatloaf

Yield: 1 servings

Measure Ingredient
1 \N Block tofu; crumbled
\N \N By hand to form small pieces
2 cups Brown rice; cooked
1 \N Red onion; diced
2 \N Carrots; chopped
2 \N Ribs leafy celery; chopped
1 small Green pepper; chopped
6 slices Whole wheat bread; crumbled
\N \N And toasted into bread crumbs
1 cup Tamari soy sauce
1 cup Chopped peanuts
\N \N OR sunflower seeds; toasted
½ teaspoon Savory
1 teaspoon Oregano
½ teaspoon Thyme
¼ teaspoon Cumin
¼ teaspoon Rosemary
1 teaspoon Paprika
¼ bunch Parsley; minced
¾ cup Tomato puree
1 teaspoon Cider vinegar
\N \N OR brown rice vinegar

Mix tofu, rice, and vegetables together. Add bread crumbs and rest of ingredients, except puree and vinegar, mixing well. If mixture is too dry, add a quarter- to half-cup water. "Meatloaf" should be firm, and not too liquidy. Lightly oil bread loaf pan or 4 by 4 square pan with safflower oil and place "meatloaf" in it. Mix puree and vinegar together and drizzle on top. Bake at 350 degrees for 1 hour, preferably on top shelf of oven.

Source: David Fine, chef/owner, Healthy david's cafe, (Design Center), 418 Cerrillos, Santa Fe, NM -> Meatloaf story by Alan C. Taylor for the new mexican, 5/14/97

Recipe by: David Fine, Santa Fe, NM Converted by MM_Buster v2.0l.

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