Prep 15 mins
Cook 1 hr
A tofu loaf, with easy to find ingredients... leftovers excellent in sandwiches.
- 1 lb firm tofu, pressed and cubed
- 2 slices bread, toasted, and crumbled
- 1 small onion, coarsely chopped
- 1⁄2 teaspoon garlic powder
- 4 tablespoons tomato ketchup
- 1 tablespoon nutritional yeast (optional)
- 2 tablespoons tamari soy sauce
- 1 tablespoon Italian herb seasoning
- 1 teaspoon black pepper
- 1⁄2 cup of coarsely chopped carrot
- 1⁄2 cup of coarsely chopped celery
- First, preheat oven to 350°F.
- Put all the ingredients in a food processor, except for the carrot and celery. Blend until smooth.
- Add the carrot and celery, and blend in the tofu mixture.
- Put in a loaf pan and bake for one hour.
- You can also put ketchup on top of the loaf.
Delicious!! Used extra firm tofu, and subbed 1 cup Progresso bread crumbs for the bread slices. Don't have a food processor, so I mashed the tofu first, mashed through all the flavorings next and stirred through the veggies last. Mixture should be very thick and hard to stir. If it isn't, you need more bread. Mine cooked perfectly. I put 1T of olive oil in bottom of loaf pan. Loaf fell out perfectly cooked at end of hour. Can't stop eating it.
This was delicious! Rather than using slices of bread, I used 1 cup of panko breadcrumbs. I didn't have fresh carrots and celery on hand, so I thawed 1 cup of frozen peas and carrots, and then added 1/8 tsp of celery seed. I baked 30 mins without ketchup on top and then added the ketchup for the last 30 mins. I didn't process my mixture but mashed the tofu instead, so my loaf was very crumbly, but the taste was phenomenal. I ate way more than I should have.
I had high hopes for this, judging by the mixture in the food processor. Unfortunately, it didn't turn into a loaf for me either, it ended up being egg-like inside and would not hold together to slice...the texture wasn't that great. I'm not sure what is missing, but I think maybe adding some flour or arrowroot powder might help. It's definitely one to fiddle around with to perfect to your liking, a lot probably depends on the type, maybe even brand, of tofu.