May 10, 2012

Tofu Loaf

I consider tofu as being an excellent meat substitute. I use it in many ways. Some people are not so eager to use recipes with Tofu, either they don't like the taste ( or the lack of it) or just don't know what to do with to prepare it.  If you are one of those people, I want to tell you, it took me some time too get used to it...  Tofu by itself, doesn't really taste like  much of anything, it's more like a curd, that is why, it is best mixed with other ingredients.  One of my favourite recipes to use tofu in, is this loaf recipe. Give it a try, and until next time, Happy Cooking!

If you want more information on tofu nutrition, click Tofu.


1-1/2 lb. (about 700gr.) traditional Tofu
3 tbsp. oil
1 onions, chopped
2 celery sticks, chopped
8 oz. ( 240 gr.) mushrooms, chopped finely
2 large eggs, lightly beaten
1-1/2 cup coarsely chopped walnuts
1 cup bread crumbs
1/2 tsp. sea salt
1/2 tsp. seasoning salt
1/2 tsp. garlic powder
2 tsp. dried parsley
3 tbsp. Parmesan cheese
1/3 cup grated mozzarella cheese

1/4 cup tomato paste
2 tbsp. Parmesan cheese
Place tofu in a bowl and crumble; set aside.

Place oil in a pan; add chopped onions and sauté for 2 minutes; add chopped celery and finely chopped mushroom and sauté, stirring until vegetables are cooked. Set aside until  cooled completely.

Add sautéed  vegetables to crumbled tofu; and eggs and mix together. Stir in walnuts, bread crumbs, salt, garlic powder, parsley, parmesan, and mozzarella cheese and mix with a spatula to blend all together.

Spread mixture into a greased 9-inch x 11-inch glass pan and smooth top. Spread top evenly  with tomato paste; sprinkle with parmesan.

Bake at 350 for 40-45 minutes or until slightly browned.

Serves: 8-10 people

Leia’s Culinary Treasures

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