Tofu Mushroom Loaf

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 602.1
  • Total Fat: 36.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,779.9 mg
  • Total Carbs: 76.5 g
  • Dietary Fiber: 15.4 g
  • Protein: 27.8 g

View full nutritional breakdown of Tofu Mushroom Loaf calories by ingredient
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Introduction

A delicious tofu loaf with mushrooms and roasted pine nuts and garlic to be served as a main dish. A delicious tofu loaf with mushrooms and roasted pine nuts and garlic to be served as a main dish.
Number of Servings: 4

Ingredients

    Tomato Sauce Mix:

    280g Tomato Paste
    2 TB Brown sugar
    2 TB Dried Onion Flakes
    2 tsp garlic powder
    2 tsp salt
    1 TB Apple Cider Vinegar

    Loaf Mix:

    375g Tofu (drained by squeezing it in a clean dish towel)
    1 1/2 cup Oats
    170g Mushrooms
    8 cloves Garlic, chopped
    1/2 cup Pine Nuts
    4 TB Olive Oil (in total)
    (3 TB Tomato Sauce)
    2 medium onions, chopped
    1/4 cup red wine
    4 TB corn flour
    1 TB Balsamic Vinegar
    1 TB Soy Sauce
    1 tsp Thyme
    1/2 tsp Cumin Powder
    1 tsp Chili Powder
    1 tsp Salt
    1 tsp Sugar

Directions

Chop the tofu and oats in a food processor until well mixed and no large chunks of tofu remain, then place in large mixing bowl.

Cook the pine nuts and chopped garlic in 1 TB olive oil until golden brown then add to the mixing bowl.

Fry the chopped onions and mushrooms with 1 TB olive oil until soft. Add the red wine and cook about 5 minutes longer. Add to mixing bowl.

Add the rest of the ingredients, including 3 TB of the Tomato Sauce and mix well with a large spoon until everything is blended together.

Put in a medium sized cooking container (something you might make a small cake in?), mashing it down well to preserve a more solid consistency.

Spread the remaining Tomato Sauce mix on the top.

Cook in the over at 200°C (about 392°F) for 25 minutes, then cover with aluminum foil and cook for another 5. Let stand 10 minutes before serving.

Makes 4 large portions.


Number of Servings: 4

Recipe submitted by SparkPeople user GARDYLOO.

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