Holiday Tofu Loaf Recipes

HOLIDAY TOFU LOAF

Holiday Tofu Loaf image

My friends tell me to make this every holiday as the vegan main course. It looks really pretty and tastes great. You can adjust the oil/ Juice ratio to suit your fancy, just be sure you baste it throughout the cooking process.

Provided by beet_lust

Categories Soy/Tofu

Time 5h15m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs extra firm tofu
1/4 cup vegetable oil
1/4 cup orange juice
3 tablespoons whole grain Dijon mustard
2 teaspoons low sodium soy sauce
1 teaspoon miso (optional)
1 teaspoon thai chili paste (optional) or 1 teaspoon dried chili pepper flakes (optional)
3 teaspoons dried rosemary
3 teaspoons dried savory
3 teaspoons dried sage
1 teaspoon vegetable bouillon granules
3 tablespoons maple syrup or 3 tablespoons agave nectar
prepared stuffing, of your choice

Steps:

Drain off excess water from tofu. In a food processor or with a potato masher, crumble tofu avoiding any large lumps. Add the vegetable bullion along with 1 tsp each of the sage, rosemary and savory and 1 tbsp of the maple syrup, mix well.
Line a medium sized colander with cheese cloth, fill with tofu mixture. Cover the tofu mixture with a plate topped with a five lb weight (generally a few good sized tomato cans will do the trick). Leave tofu to press for at least three hours in the fridge.
In the mean time, prepare your stuffing.
Preheat Oven to 375 degrees.
Combine remaining ingredients (except for the stuffing) in a bowl, whisk together and set aside. After three hours remove the plate and weight from the tofu. Using a spoon, hollow out the tofu leaving a one inch shell. Fill shell with stuffing (Don't Overfill! The stuffing should only be inside the shell, not spilling over onto the sides) and cover with the extracted tofu. Pack the tofu layer down, then turn colander right-side up onto a deep baking sheet.
Cover tofu loaf with half of the sauce mixture, being sure to spread the mustard grains evenly over the surface. Bake until golden brown (about 1 hour 15 min), basting with remaining mixture after the first 45 minutes.

Nutrition Facts : Calories 280.6, Fat 19.1, SaturatedFat 3.2, Sodium 173, Carbohydrate 13.2, Fiber 3, Sugar 8.4, Protein 19.2

TOFU LOAF

Tofu Loaf image

This dish is from an older cookbook, Tofu Cookery. I used the bread crumbs but will probably use more than the recommended amount next time in hopes of holding the loaf together better.

Provided by Luinda Smigel

Categories Soy/Tofu

Time 1h

Yield 1 loaf pan, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs tofu, mashed
1/3 cup ketchup
1/3 cup soy sauce
2 tablespoons Dijon mustard
1/2 cup parsley, chopped
1/4 teaspoon black pepper
1 medium onion, chopped fine
1/4 teaspoon garlic powder
1 cup rolled oats or 1 cup corn flakes, crushed

Steps:

Preheat oven to 350 degrees.
Mix all ingredients together.
Put 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 the next day.

Nutrition Facts : Calories 199.9, Fat 6.2, SaturatedFat 1, Sodium 1309.2, Carbohydrate 26.4, Fiber 3.6, Sugar 7.2, Protein 13.7

COMFORT TOFU LOAF

Comfort Tofu Loaf image

Make and share this Comfort Tofu Loaf recipe from Food.com.

Provided by Mad Maryno

Categories Soy/Tofu

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb firm tofu, pressed and cubed
2 slices bread, toasted, and crumbled
1 small onion, coarsely chopped
1/2 teaspoon garlic powder
4 tablespoons tomato ketchup
1 tablespoon nutritional yeast (optional)
2 tablespoons tamari soy sauce
1 tablespoon Italian herb seasoning
1 teaspoon black pepper
1/2 cup of coarsely chopped carrot
1/2 cup of coarsely chopped celery

Steps:

First, preheat oven to 350°F.
Put all the ingredients in a food processor, except for the carrot and celery. Blend until smooth.
Add the carrot and celery, and blend in the tofu mixture.
Put in a loaf pan and bake for one hour.
You can also put ketchup on top of the loaf.

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The day before you want to eat the tofu roast, open the tofu, drain excess liquid, and then press it. I strongly recommend using a tofu press (mine is linked in the notes). If you make tofu with any regularity, it's totally worth owning. Otherwise, wrap it in a clean towel and stack some heavy objects onto it, like textbooks or a cast iron pan. For this recipe, it's really important to press the tofu very well, so if you're using the towel method, after 15 minutes, replace the towel with another dry one, and repeat. With a tofu press, 15-20min should do the trick.
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