Dec 272011
 
This loaf was super easy to make-it sounds like a lot, but it took under 30 minutes to prep using my food processor to chop the veggies; and, leaving it uncooked overnight in the fridge worked out well, as the flavors has more time to work into the tofu.  And leftovers?  Don’t even get me started!  I made a gorgeous loaf sandwich with a slather of my holiday roasted garlic-maple mustard, a bit of reduced fat Vegenaise and some fresh lettuce from the farm.  On the side were some fresh peas we harvested by hand (also from KYV farm), simply sautéed in some Earth Balance, sea salt, fresh ground pepper and garlic powder.

Walnut-Tofu Loaf
Serves 8
Vegan, Gluten Free

Ingredients

2 Tbsp extra-virgin olive oil
1 large onion, diced
Pinch sea salt
3 cloves garlic , minced
3 medium-size carrots , finely diced or grated
1 handful yum yum peppers,  (or red bell pepper , finely diced)
6 pieces oil-marinated sun-dried tomato
1 tsp dried sage
1 tsp dried thyme 
Grated zest of 1 lemon
1 block firm organic tofu, pressed of water
1/2 cup gluten free bread crumbs (or regular)
1/2 cup chopped walnuts
1/4 cup minced flat-leaf parsley

Seasonings
1 tsp vegan Worcestershire
1 Tbsp white miso
1 Tbsp Braggs Liquid Aminos (tamari or soy sauce)
1 Tbsp coarse ground mustard
1 Tbsp lemon juice
Freshly ground black pepper

Directions

1. Preheat oven to 375F.

2. Heat 1 Tbsp olive oil in a large skillet over medium high heat; add onions and a bit of sea salt, sauté about 1 minute.  Add garlic through lemon zest and sauté an additional 5 minutes. Set aside in a large bowl.

3. Whisk the seasonings together in a small bowl; add to the veggie mixture.  Crumble the tofu into the same bowl and add the breadcrumbs, walnuts and parsley and mix well.  Spray a loaf pan with organic non-stick spray and press in mixture.  Drizzle remaining 1 Tbsp olive oil over top evenly. **

4. Bake, uncovered, for about 35 to 40 minutes or until top is browned.

** The loaf can be made ahead and stored overnight until baking.  Simply complete through step 3, cover and refrigerate.  When ready to bake, let the loaf sit out until it comes to room temp (about 30 minutes or so while you preheat oven to 375F) and then proceed to step 4.

Nutrition Facts
6 Servings
Amount Per Serving

Calories 217.6
Total Fat 16.6 g
Saturated Fat 2.0 g
Polyunsaturated Fat 8.1 g
Monounsaturated Fat 5.4 g
Cholesterol 0.0 mg
Sodium 436.2 mg
Potassium 469.4 mg
Total Carbohydrate 17.7 g
Dietary Fiber 4.6 g
Sugars 2.6 g
Protein 12.0 g

Vitamin A 102.8 %
Vitamin B-12 0.0 %
Vitamin B-6 13.7 %
Vitamin C 82.8 %
Vitamin D 0.0 %
Vitamin E 6.6 %
Calcium 41.3 %
Copper 23.3 %
Folate 12.9 %
Iron 16.1 %
Magnesium 17.1 %
Manganese 65.7 %
Niacin 6.8 %
Pantothenic Acid 3.5 %
Phosphorus 18.6 %
Riboflavin 7.7 %
Selenium 19.2 %
Thiamin 13.5 %
Zinc 10.2 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  One Response to “Walnut-Tofu Loaf”

  1. […] that the first time you make a change from those once-a-year foods is a bit weird.  I made a walnut-tofu loaf and I remember eyeing the turkey thinking I really wasn’t sure I wanted to give it up so I […]

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