Tofu Walnut Loaf Recipes

TOFU LETTUCE WRAPS

Steps:

• Heat the oil in a nonstick skillet over medium-high heat. Throw in the tofu and break it up into very small pieces. Cook until much of the liquid cooks off and the tofu starts to turn golden, for several minutes.
• Add the chili powder and some salt and pepper, then stir. Throw in the green onions and corn and cook for a few minutes (the corn can remain crunchy). Add the soy sauce and cook until most of the liquid has been absorbed. Turn off the heat and stir in the balsamic vinegar.
• Pile the mixture into individual romaine lettuce leaves, then add slices of avocado. Fold up and chow down!

TOFU WALNUT LOAF

Steps:

• Dissolve Vegex (or Chicken Buillion) in hot water.
• Stir in garlic and seasonings.
• Mix remaining ingredients together.
• Add Vegex mixture and mix well (it will be stiff).
• Place in a sprayed 1 1/2 quart casserole dish and bake uncovered at 375 F for 1 hour or until set in the middle. Will hold its shape if turned out on a platter.
• Garnish with cherry tomatoes and parsley, if desired.
• We like it with baked potatoes and asparagus.

WALNUT LOAF

Steps:

• Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
• Preheat the oven to 375 degrees F. Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper.
• Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
• Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
• Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the waxed paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
• Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
• Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.

QUINOA TOFU NUT-LOAF

Steps:

• Preheat oven to 350°F Lightly grease an 8-inch loaf pan with oil; set aside.
• Set water or vegetable broth to boil and add quinoa. Immediately cover and remove from heat. Do not uncover until ready to use.
• Combine oats, garbanzo beans and water in a food processor. Process until smooth.
• Break tofu up into small chunks. In large bowl combine all ingredients, including cooked quinoa.
• Mold into lightly oiled loaf pan.
• Cover and Bake at 350 for 45 minutes. Uncover and bake for 10 minutes more. Watch for it to brown but not dry out.

COMFORT TOFU LOAF

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.