There's no need for meat when tofu is available! This loaf is a great source of protein and full of vegetables. It's low fat and low sugar. I eat this as a snack as it reheats easily and freezes well too.
Tofu Vegetable Loaf
Makes 6
Click HERE for a printable recipe card.
Ingredients:
- 140g / 5oz onion, chopped
- 2 cloves garlic, chopped
- 110g / 4oz carrot, chopped or grated
- 130g / 4.5oz cauliflower rice (raw cauliflower blended in a food processor)
- 450g / 16oz tofu, firm and drained
- 70g / 2.5oz / 2 slices whole wheat bread crumbs
- 1 egg, beaten
- 15ml / 1tbsp soy sauce, light
- 66g / 4tbsp tomato paste
- 30ml / 2tbsp water
- 1tbsp dried parsley OR 1/4cup fresh parsley
Method:
In a pan sprayed with cooking spray, cook the onion, garlic, carrot and cauliflower rice until softened, about 7-10 minutes. Transfer to a large bowl.
In a food processor, pulse the tofu to break into crumbs.
Add the bread crumbs, egg, soy sauce, tomato paste and water.
Blend into a smooth purée and then add to the mixing bowl. Combine the tofu purée mix with the vegetable mix.
Spoon into a loaf pan lined with parchment paper and bake at 175C / 350F for 60 minutes, until golden brown and firm to touch.
Allow to cool on a wire rack and slice. ENJOY!
Click HERE for a printable recipe card.
Nutritional Information:
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