Tofu Mushroom Loaf
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
Submitted by: GARDYLOO
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
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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.
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.
