Baked Tofu Kale Loaf (vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 168.4
- Total Fat: 11.5 g
- Cholesterol: 0.0 mg
- Sodium: 353.3 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.6 g
- Protein: 9.9 g
View full nutritional breakdown of Baked Tofu Kale Loaf (vegan) calories by ingredient
Introduction
This is a modified version of a recipe in my favorite vegan cookbook (La Dolce Vegan!) I'm not a big fan of the taste of kale by itself, but since it is so nutritious I did some experimenting, and found that it is delicious when minced in a tofu loaf =)Feel free to add or substitute ingredients with what you prefer or have on hand. This is so simple and delicious, you must try it! This is a modified version of a recipe in my favorite vegan cookbook (La Dolce Vegan!) I'm not a big fan of the taste of kale by itself, but since it is so nutritious I did some experimenting, and found that it is delicious when minced in a tofu loaf =)
Feel free to add or substitute ingredients with what you prefer or have on hand. This is so simple and delicious, you must try it!
Number of Servings: 6
Ingredients
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2 tbsp Olive Oil
1 (14oz) block Extra-Firm Tofu
1 clove Garlic (minced)
3 tbsp Ketchup
1 tbsp Dijon Mustard
1 tbsp Tamari (or soy sauce)
1 cup Kale (finely chopped)
1/4 tsp Black Pepper
1 tbsp Peanut Butter
1 cup Carrots (thinly sliced)
Directions
1. Preheat oven to 350*F (175*C). Oil a 9 inch loaf pan with the olive oil (leaving some excess in the pan) and set aside.
2. Rinse and drain the tofu, squeeze with a few paper towels to remove excess water. Crumble it (with a food processor, your fingers, a big wooden spoon, your choice). Place the crumbled tofu into a large mixing bowl.
3. Toss the rest of the ingredients into the bowl and mix well. Pour into the loaf pan, pressing firmly and evenly.
4. Bake for 55-60 minutes, let cool for 10 minutes before serving. Yum!
Makes 6 servings.
2. Rinse and drain the tofu, squeeze with a few paper towels to remove excess water. Crumble it (with a food processor, your fingers, a big wooden spoon, your choice). Place the crumbled tofu into a large mixing bowl.
3. Toss the rest of the ingredients into the bowl and mix well. Pour into the loaf pan, pressing firmly and evenly.
4. Bake for 55-60 minutes, let cool for 10 minutes before serving. Yum!
Makes 6 servings.
Member Ratings For This Recipe
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BERBIL
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RACHES
Awesome recipe! My new favorite way to make tofu. Thanks for posting!
Note: I just made this for the 3rd time & mixed it up a bit. I added 2 tsp minced ginger, plus an EXTRA tablespoon of both the peanut butter & soy sauce, & an additional 1/4 cup of carrots. Really liked it this way too! - 12/29/08
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NATTSO78