Vegan Tofu Vegetable Loaf |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Once again, a fantastic recipe from the Chicago Diner cook book. Is there anything they can't do? I did alter this a bit from the original and found it to have a lot more flavor. This is a great comfort food kind of meal, excellect on cold days with mashed potatoes and a dinner roll... or three. PS, the more spices and veggies you add, the better! Here's a great recipe for vegan gravy.. /244337 Ingredients:
1 lb firm tofu, drained |
1/3 cup canola oil |
2 carrots, quartered lenghtwise and chopped |
2 celery ribs, quartered lenghtwise and chopped |
1 onion, diced |
1 red bell pepper, diced |
1 green bell pepper, diced |
2 cups broccoli, chopped into small pieces |
2 garlic cloves, minced |
2 tablespoons basil |
2 tablespoons oregano |
2 teaspoons salt |
2 teaspoons black pepper, fresh ground |
1 tablespoon canola oil |
Directions:
1. Preheat the oven to 350°F.
2. Heat the 1 tbsp of canola oil in a large pan over medium heat. Add the onions and garlic and cook until fragrant. Add the rest of the vegetables and stir well for 5-10 minutes until the begin to soften. Take off the heat.
3. In a food processor, combine the tofu, 1/3 c oil and seasonings until well blended. It will resemble and thick paste.
4. Grease the inside of a loaf pan with a bit of oil.
5. In a bowl, fold the vegetables into the tofu mixture. When well combined, scoop into the loaf pan and smooth out the top.
6. Place loaf in the oven and cook for 20-30 minutes, until tofu has puffed up and starts turning golden brown. Let it cool for 10 minutes and cut into 6 slices.
7. Serve with vegan gravy and tasty sides.
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