Stuffed tofu loaf

4 Servings

Ingredients

QuantityIngredient
6cupsMashed tofu
2tablespoonsWhole wheat flour
½cupNutritional yeast
½teaspoonSavor
2tablespoonsBasil
¼cupSoy sauce
2tablespoonsSafflower oil
½teaspoonThyme
½teaspoonOnion flakes
1tablespoonWheat germ
½cupChopped walnuts
2cupsCooked brown rice
¼teaspoonOnion flakes
½cupTomato sauce
½teaspoonThyme
½teaspoonVegetable salt
2cupsBread crumbs
tablespoonButter
1cupChopped celery
1teaspoonSage
1tablespoonBasil
1Sprig chopped parsley
¼cupButter
1cupGarbanzo Flour
1teaspoonThyme
2teaspoonsLemon Juice
tablespoonNutritional Yeast
1tablespoonBasil

Directions

STUFFING

GRAVY

Preheat oven to 350 degrees. Combine tofu ingredients together in a bowl.

Press about half the mixture in a oiled bread pan so tofu is about 1 inch thick all the way around.

STUFFING: Combine walnuts, bread crumbs, rice in a bowl. Saute onion flakes, celery together in a large skillet. Add tomato sauce, sage, thyme, basil, salt, and parsley. Simmer a few minutes. Stuff the center of the loaf. Top with the remaining mixture. Bake at 350 degrees for 30 minutes.

Top with the gravy.

Gravy: Combine butter, flour, basil, thyme, pepper. Stir over medium-high heat until lightly toasted. Gradually add water. When blended, add soy sauce, lemon, yeast. Mix well. Serves 8-10.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Mar 18, 1998