Tofu Brown Rice Dinner Loaf recipe

[Guest guest]

I made this over this past weekend. Makes a very good

loaf. The consistency isn't as chewy and firm as a

lentil loaf. When it was done I ran the table knife

along the endges and it turned right out onto serving

platter. I served it with Italian seasoned stewed

tomato slices drained and chopped olives on top.

You can serve it with your own favorite sauce or

gravy.

The next day I made a sandwich with leftovers and used

horseradish sauce and an onion as garnish on the roll.

 

Tofu Brown Rice Dinner Loaf

 

1 lb. tub of extra firm or firm tofu (freeze & thaw

for a chewy texture, slice lengthwise and drain on

paper towels. Press as much water out as possible)

1 1/4 cups cooked brown rice

5 to 6 tbls. breadcrumbs

2 large egg whites or 1 large egg

1/4 cup minced onion

1 tbl. canola oil

1 tsp. parsley flakes

2 garlic cloves, squeezed

1/2 tsp. dried sage

1/2 tsp oregano

1/4 tsp. thyme

1/9 tsp. black pepper

1/4 tsp. red pepper flakes

dash of salt

I added 1/2 tsp. Mrs. Dash

 

Preheat oven to 350 degrees. Spray 8X4-inch loaf pan

with cooking spray.

Place tofu in a bowl and mash well with a fork. Add

remaining ingredients, mixing well.

Place mixture into loaf pan and firmly press with the

back of a spoon. Bake 45 minutes. Let cool 15 minutes

and slice.

 

This sauce is optional:

Combine 1 8-oz.can tomato sauce with 1/2 tsp. oregano

and 1/8 tsp. garlic powder, heat and serve over loaf

when done.

 

 

 

 

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour

cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it

Chinese; garlic makes it good.

Source: Alice May Brock

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Okay, I am in the dark I think. You must do this for a living right? I could

never eat the amount of food in 6 months that you post and eat. LOL

linda

 

" Donnalilacflower " <thelilacflower

 

> I made this over this past weekend. Makes a very good

> loaf. The consistency isn't as chewy and firm as a

> lentil loaf. When it was done I ran the table knife

> along the endges and it turned right out onto serving

> platter. I served it with Italian seasoned stewed

> tomato slices drained and chopped olives on top.

> You can serve it with your own favorite sauce or

> gravy.

> The next day I made a sandwich with leftovers and used

> horseradish sauce and an onion as garnish on the roll.

>

> Tofu Brown Rice Dinner Loaf

>

> 1 lb. tub of extra firm or firm tofu (freeze & thaw

> for a chewy texture, slice lengthwise and drain on

> paper towels. Press as much water out as possible)

> 1 1/4 cups cooked brown rice

> 5 to 6 tbls. breadcrumbs

> 2 large egg whites or 1 large egg

> 1/4 cup minced onion

> 1 tbl. canola oil

> 1 tsp. parsley flakes

> 2 garlic cloves, squeezed

> 1/2 tsp. dried sage

> 1/2 tsp oregano

> 1/4 tsp. thyme

> 1/9 tsp. black pepper

> 1/4 tsp. red pepper flakes

> dash of salt

> I added 1/2 tsp. Mrs. Dash

>

> Preheat oven to 350 degrees. Spray 8X4-inch loaf pan

> with cooking spray.

> Place tofu in a bowl and mash well with a fork. Add

> remaining ingredients, mixing well.

> Place mixture into loaf pan and firmly press with the

> back of a spoon. Bake 45 minutes. Let cool 15 minutes

> and slice.

>

> This sauce is optional:

> Combine 1 8-oz.can tomato sauce with 1/2 tsp. oregano

> and 1/8 tsp. garlic powder, heat and serve over loaf

> when done.

>

>

>

>

> Tomatoes and oregano make it Italian; wine and tarragon make it French.

Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce

makes it Chinese; garlic makes it good.

> Source: Alice May Brock

[Guest guest]

HI Donna:

 

This sounds great.

 

Gayle