TOFU WALNUT LOAF

Tofu Walnut Loaf image

Provided by Chef Yancey Susan

Categories Grains

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 12

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1 cup hot water
1 tablespoon chicken bouillon
1 garlic clove, minched
1 teaspoon italian seasoning
1 teaspoon paprika
1 teaspoon salt
1 lb soft tofu, mashed
1 cup dry whole wheat bread crumbs
1 cup rolled oats
1 cup finely chopped walnuts
1/2 large onion, chopped
1/4 cup gluten flour

Steps:

Dissolve Vegex (or Chicken Buillion) in hot water.
Stir in garlic and seasonings.
Mix remaining ingredients together.
Add Vegex mixture and mix well (it will be stiff).
Place in a sprayed 1 1/2 quart casserole dish and bake uncovered at 375 F for 1 hour or until set in the middle. Will hold its shape if turned out on a platter.
Garnish with cherry tomatoes and parsley, if desired.
We like it with baked potatoes and asparagus.

Nutrition Facts : Calories 206.6, Fat 10.9, SaturatedFat 1.3, Sodium 367.2, Carbohydrate 19.7, Fiber 3.4, Sugar 2.4, Protein 10.6