tarwater's ghost (tarwatersghost) wrote in vegancooking,
tarwater's ghost

Recipe for Stuffed Tofu Loaf

Stuffed Tofu Loaf

6 cups mashed firm tofu
1/4 cup soya sauce
2 Tbs vegetable oil
2 Tbs whole wheat flour
1/2 tsp thyme
1/2 tsp savory
1/2 tsp asafetida
2 tsp basil
1/2 cup nutritional yeast


1/2 cup chopped walnuts or seeds
2 cups bread cubes (I used slightly stale homemade herb bread for it)
2 cups cooked brown rice
2-3 Tbs margarine
1/4 tsp asafetida
1 cup chopped celery

1/2 cup tomato sauce
1 tsp sage (I used poultry seasoning)
1/2 tsp thyme
1/2 tsp vegetable salt (I used plain salt and used a little less)
some sprigs of chopped parsley

Preheat oven to 350F. Combine first 9 ingredients in a bowl and mash together well. Press about 2/3 of it into an oiled bread pan. You want it to be 1" thick on the bottom and create a hollow with 1" thick sides.

To make stuffing, combine first 3 stuffing ingredients in a bowl. Set aside. Saute next 3 ingredients together in a large skillet and when celery is tender, toss in the rest of the stuffing ingredients and simmer for a few minutes. Add first three ingredients that are in the bowl and toss well. Use to "stuff" loaf.

Top loaf with remaining 1/3 of the mashed tofu mixture and bake at 350F for 30 minutes. Good served with veggie gravy.

This is adapted from Kathy Cooks Naturally by Kathy Hoshijo. I made it last night for the first time and liked it a lot. My spouse thought it tasted a lot like stuffing (go figure with the sage, thyme, savory, etc.) but didn't like the texture of the walnuts.
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