Tofu Loaf

Ready to blend

This was an interesting recipe to try. Found it in my beloved “La Dolce Vegan” cookbook. I was guessing it was supposed to be something along the lines of a meatloaf without meat. I was right. The recipe itself intrigued me so much that I couldn’t resist trying it. One thing that I would note to you all is that this tastes BETTER if it sits for a bit. Sticking it in the fridge overnight and warming it up a bit the next day was GREAT. Possibly even better than eating it right away. So IF you can restrain yourself (and that’s a big if) I’d recommend doing it that way.

Tofu Loaf

2 tablespoons olive oil
1 cup medium-firm tofu, drained
1 small onion, roughly chopped
2 garlic cloves, roughly chopped
2 tablespoons ketchup
2 tablespoons tamari
1 tablespoon Dijon mustard
1/4 cup fresh parsley, minced
1/4 teaspoon ground black pepper
1/2 cup oatmeal
1 tablespoon tahini (I used sesame seeds)

1. Preheat oven to 350 F.
2. Oil a 9 inch loaf pan with the olive oil and set aside.
3. In a food processor, blend together the tofu, onions, garlic, ketchup, tamari, mustard, parsley, pepper, oatmeal and sesame seeds till well mixed.
4. Pour into baking dish, pressing down evenly into the pan.
5. Bake 55-60 minutes.
6. Let it cool for at least 10 minutes before cutting and serving.

The vegetarian's answer to meat loaf!

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