Saturday, October 16, 2010

Mediterranean Veggie Tofu Loaf


1 tablespoon olive oil
1-1/2 cup diced frozen veggies
1/2 cup finely chopped cabbage

350 gm  firm tofu
1 grated carrot

2 cups dry bread cubes (moistened with veggie broth)
1/2 cup ground peanuts
1/2 cup almond meal
1 tablespoon veggie broth powder
2 tablespoons ketchup (simply natural brand is great)
2 teaspoons wet mustard
1 teaspoon garlic/parsley powder
1 teaspoon chili powder

Saute the veggies in the olive oil until softened and mostly cooked. Grate tofu and carrot into large bowl. Knead together using your hands.  Add the rest of the dry ingredients as well as the ketchup/mustard and spices.  Knead some more until thoroughly mixed.  Taste and adjust seasonings if required.  I added a splash of paul bragg liquid aminos and kneaded a bit more.  I lined my pan with parchment paper and pressed the mixture firmly into the loaf pan. Bake at 375 degree for one hour.  At about the 50 minute mark you can remove loaf from oven -- spread a little extra ketchup on top and return to oven for last 10 minutes.  Cool about 10-15 minutes in pan.  Remove and cut into thick slices or squares. Leftovers are great -- eaten cold or warmed up.
*If you prefer veggie patties I'm sure this mixture would serve you well. I would flour the patties lightly, pan fry for a few minutes on both sides and then bake in the oven for 15 minutes -- flip over and 15 minutes more should suffice.*

Veggie Prairie Girl Rambles
This started as a "cleaning out the freezer" recipe.  I'd had this half used bag of veggies kicking around for a while and I was tired of seeing it in my freezer.  So I emptied into a colander, rinsed off the frozen crystals  and let it sit for a few minutes to thaw slightly.  Don't let it thaw completely or it will be a super slippery mess that won't be as easy to chop. The super slippery mess that you have from veggies at times is the reason I prefer wooden cutting boards (wet stuff is slippery as heck on plastic boards)! Also if you are looking for a new wood board find one that is solid!  The ones like in the picture below are pretty well guaranteed to split and the ensuing cracks are a haven for bacteria. I'm always scrubbing my board with a paste of baking soda and vinegar.  Vinegar has anti-bacterial properties so I'm big into using that as opposed to bleach.  I can handle the smell of vinegar but bleach is just so nasty.  I'm in the market for a new solid wood board myself -- just very difficult to find in local stores and I don't want bamboo either!  Bamboo splinters easily -- at least the ones I've bought have. Use a big sharp knife to chop veggies into mini pieces:  see my before and after picture below. 

I grated two blocks of 175 gm tofu on the rough side of my grater and then I grated one large carrot on the fine side. 

Below is the mixture after adding all the rest of the spices and ingredients.

Mixture patted firmly into loaf pan lined with parchment paper for easy removal.

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