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