This latest recipe, Tofu Dinner Loaf, may sound strange, but it's really very good and easy! In addition to being good by itself, it would make a great stuffing for baked tomatoes. Possibly also for stuffed peppers, but I fear the filling would be overcome by the green pepper taste. It might work much better with red or orange bell peppers.
This recipe is from the cookbook, Lean and Luscious and Meatless by Bobbie Hinman and Millie Snyder.
Loaf:
I pound medium tofu, sliced, drained between paper towels
1 cup cooked brown rice
3 tablespoons dry bread crumbs
2 egg whites or one egg
1/4 cup very finely chopped onions
1 tablespoon vegetable oil
1 teaspoon dried parsley flakes
1/2 teaspoon ground sage
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/8 teaspoon pepper
salt to taste
Sauce:
1 8 oz can salt-free (or regular) tomato sauce
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
Preheat oven to 350 degrees. Lightly oil a 4 x 8 inch loaf pan or spray with cooking spray. Place tofu in a large bowl and mash well with a fork. Add remaining loaf ingredients, mixing well. Place mixture in pan and press in firmly with the back of a spoon. Bake 45 minutes. While loaf is baking, combine sauce ingredients and heat in a small saucepan. Invert loaf onto a serving plate and serve with sauce.
NOTE: You really need the sauce or at least a bit of spaghetti sauce, otherwise the loaf is a little bland, according to my hubby. I liked it without the sauce. Also, the recipe doesn't call for any carrot, but I finely chopped 1/2 medium sized carrot and added that for the sweetness. Pain in the butt to chop stuff like carrots? Get yourself one of those rotating handled choppers. They are absolutely the best!
7:30:11 AM 
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