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Tofu Loaf

What you need: 

1 medium onion
1 cup rolled oats (or whole grain bread crumbs or crushed cornflakes)
1 1/2 pounds tofu, mashed
1/2 cup chopped parsley
1/3 cup soy sauce
1/3 cup ketchup
2 tablespoon Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

What you do: 

1) Preheat oven to 350 degrees fahrenheit
2) Mix all ingredients together.
3) Press the mixture into a teflon loaf pan (you can spray a bit of PAM)
4) Bake for one hour.
5) Let cool about 15-20 minutes before trying to remove from pan.
6) Slice and enjoy!
This loaf also freezes well - I slice it up then wrap the sliced loaf in wax paper and plastic wrap and stick it in the freezer. I calculated the calories per slice if you were to slice the loaf into 9 one-inch slices (and using the rolled oats): 150 cal/slice.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This came out way too salty for me...maybe too much soy? (I eyeballed the quantity.) It was also very, very soft as others have said...it wasn't so much "pack into the pan" as "pour." I may try this with frozen-and-thawed tofu next time. As an ovolacto, I added an egg for "binder" and it's still very soft and I know it will go to pieces when I take it from the pan.
A good base method, it just needs "tweaking" to my taste.

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Hi there, I actually make a tofu loaf out of almost exactly the same ingredients! Sometimes I add sweet chilli sauce (yes, VegWeb admin, in Australia "chilli" is how you spell the sauce), but if you find that the loaf is mushy in the middle, just check that you are draining the tofu on paper or a clean teatowel first or after mashing, let it sit for 20 minutes or so to dry out a little. The more you make it, the easier it will be to tell the texture. Also, make sure you press FIRMLY into the pan to prevent it falling apart. I definitely agree with browning the onion and I use real crushed garlic cloves instead of garlic powder (sometimes, if there are any left over, I use a whole head of roasted garlic - divine!). I like Herbes de Provence as the dried herbs or fresh oregano, marjoram or thyme. Definitely a cold sandwich-filler and a good veggie introduction meal to non-veggies! I sometimes mould the mixture into patties and make burgers too, by the way. Peace.

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This turned out to be one of my favorite meals! With a side dish of salad, it is so filling and soooo good! Delicious! Leslie

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