|photo via foodsubs.com|
Tofu loaf is a fun one--makes you (me) think of meat loaf, which my mom made so well. The ingredients happen to be very similar--with one notable exception. No meat.
Here we go:
Preheat oven to 350 F.
1 1/2 lbs. tofu, mashed
1/3 cup ketchup
1/3 cup soy sauce (or tamari)
2 Tb dijon mustard
1/2 cup parsley, chopped (cilantro works here too)
1/4 tsp. black pepper
1 med. onion, chopped fine
1/2-1 red pepper, diced
3-5 cloves of garlic, chopped fine (if you're a garlic fiend like me, you may want to use more than this)
1 cup whole grain bread crumbs (or even leftover French, challah, or whole grain bread, soaked in water and mashed), rolled oats, or a combo.
1 egg, scrambled
Mix all ingredients together. Pout 1/4 cup oil in a loaf pan, then press the mixture into the pan. Bake for about 1 hour. Let cool 10-15 minutes before trying to remove from pan. Garnish with ketchup and parsley. Also good sliced and fried for sandwiches.
Incidentally, Onions (Allium cepa) belong to the lily family (same family as garlic, leeks, chives, scallions and shallots). There are over 600 species of Allium, distributed all over Europe, North America, Northern Africa and Asia.
From vegetarian-nutrition: "The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite and to prevent atherosclerosis. In addition, onion extracts are recognized by WHO for providing relief in the treatment of coughs and colds, asthma and bronchitis. . . . Onions, and other Allium species, are highly valued herbs possessing culinary and medicinal value. Some of their beneficial properties are seen after long-term usage. Onion may be a useful herb for the prevention of cardiovascular disease, especially since they diminish the risk of blood clots. Onion also protects against stomach and other cancers, as well as protecting against certain infections. Onion can improve lung function, especially in asthmatics. The more pungent varieties of onion appear to possess the greatest concentration of health-promoting phytochemicals."
Tofu Cookery by Louise Hagler