Vegetarian TVP and Tofu Loaf
- Number of Servings: 6
Ingredients
1 10 ounce package frozen spinach, thawed1 onion, finely chopped1 vegetarian bouillon cube1 3/4 cups boiling water2 cups TVP (textured vegetable protein)1 pound soft (silken) tofu3/4 cup whole wheat flour1 tbsp nutritional yeast flakes1 1/2 tsp salt1 tsp garlic powder1 tsp poultry seasoning1/2 tsp onion powder3 tbsp apple sauce
- Steam the spinach and drain well.
- Cook the onion in water, stirring occasionally, until transparent, about 5 minutes.
- Dissolve the bouillon cube in the boiling water. Add the TVP (textured vegetable protein) and let stand for about 10 minutes.
- Pre-heat the oven to 350 degrees.
- Pat the tofu dry, then mash.
- In a large bowl, combine the TVP, spinach and tofu. - - Stir in the remaining ingredients and pour the mixture into a parchment lined 8 1/2 x 4 1/2 inch loaf pan. Smooth the top and bake for 45 minutes, or until brown on top.
- If the loaf begins to get too brown on top, cover with aluminum foil.
Serving Size: 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user FIDDLEKRAZY.
- Cook the onion in water, stirring occasionally, until transparent, about 5 minutes.
- Dissolve the bouillon cube in the boiling water. Add the TVP (textured vegetable protein) and let stand for about 10 minutes.
- Pre-heat the oven to 350 degrees.
- Pat the tofu dry, then mash.
- In a large bowl, combine the TVP, spinach and tofu. - - Stir in the remaining ingredients and pour the mixture into a parchment lined 8 1/2 x 4 1/2 inch loaf pan. Smooth the top and bake for 45 minutes, or until brown on top.
- If the loaf begins to get too brown on top, cover with aluminum foil.
Serving Size: 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user FIDDLEKRAZY.
Nutritional Info Amount Per Serving
- Calories: 235.6
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 311.3 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 9.4 g
- Protein: 24.0 g
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