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Soy Loaf

Veggie.Lover's picture
Ingredients
  Onion 1 Large, chopped
  Vegetable oil 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Dry textured soy protein 1 1⁄2 Cup (24 tbs) (Tvp)
  Water 1 Cup (16 tbs)
  Ketchup 6 Tablespoon
  Prepared mustard 2 Teaspoon
  Crumbled dried basil 1⁄4 Teaspoon
  Crumbled dried oregano 1⁄4 Teaspoon
  Rubbed sage 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1 Dash
  Firm tofu 8 Ounce, crumbled and well drained
  Unbleached white flour 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Old fashioned rolled oats 2⁄3 Cup (10.67 tbs)
Directions

In a large skillet, saute onion for 5 to 10 minutes in vegetable oil until golden. Add garlic and celery and saute a few more minutes.
Stir in dry TVP. Cook over medium-high heat, stirring constantly, for 2 to 3 minutes. Reduce heat to medium and add 1 cup water and 3 tablespoons of the ketchup. Stir in mustard, basil, oregano, sage, salt and pepper. Cook for 5 minutes.
Process tofu, flour and water in a food processor until smooth. Add processed tofu and rolled oats to TVP mixture and mix well.
Turn into a well-oiled 3 1/2 x 7 1/2-inch loaf pan. Smooth top. Bake uncovered at 350° F. for 25 minutes. Remove from oven and spread remaining 3 tablespoons ketchup over top. Bake an additional 20 minutes. Let stand for 15 minutes before slicing with a thin, sharp knife. Serve with extra ketchup.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Preparation Time: 
5 Minutes

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