Stuffed tofu loaf

Yield: 4 Servings

Measure Ingredient
6 cups Mashed tofu
2 tablespoons Whole wheat flour
½ cup Nutritional yeast
½ teaspoon Savor
2 tablespoons Basil
¼ cup Soy sauce
2 tablespoons Safflower oil
½ teaspoon Thyme
½ teaspoon Onion flakes
1 tablespoon Wheat germ
½ cup Chopped walnuts
2 cups Cooked brown rice
¼ teaspoon Onion flakes
½ cup Tomato sauce
½ teaspoon Thyme
½ teaspoon Vegetable salt
2 cups Bread crumbs
⅔ tablespoon Butter
1 cup Chopped celery
1 teaspoon Sage
1 tablespoon Basil
1 Sprig chopped parsley
¼ cup Butter
1 cup Garbanzo Flour
1 teaspoon Thyme
2 teaspoons Lemon Juice
⅔ tablespoon Nutritional Yeast
1 tablespoon Basil

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

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