Experiments with Tofu Part 1: Loaf

Although I have been a vegetarian for years. I only tried tofurkey for the first time last year. For some reason, I was intimidated enough by the idea of a tofu loaf that I did not include a homemade one on my Thanksgiving menu. So in the spirit of the holiday season, I ventured into loaf land with a guinea pig taste tester (bf, Grant Park) willing to swallow down my latest concoction.

Doesn't that kinda look good for a loaf of mashed tofu? That's essentially what any meat-like loaf is, and this tofu loaf is no exception. I kept the recipe seasonal with my use of herbs; next time I'm taking it down home. Grant Park and I waxed nostalgic about the meat loaf of our childhood - ketchup and breadcrumb laden. However, if you're looking for a vegan alternative for the holidays, this tofu loaf and accompanying mushroom gravy are a safe bet.

Also, feel free to note the new table upon which some of these photos were taken. Oh yes, finally a REAL table. Photos to come later. Safe to say the furniture collection has a French name, mon dieu!


Tofu Loaf

Ingredients:
1 package extra firm tofu
1/2 c. rolled oats
1/4 c. organic marinara sauce
1/4 c. low sodium soy sauce
1 Tbs. dried thyme
1/2 Tbs. dried parsley
1 tsp. rosemary
1/4 tsp. garlic powder
1/4 tsp. black pepper

Directions:

1. Preheat oven to 350 degrees Fahrenheit and grease loaf pan.

2. Drain and smoosh tofu with a fork.

3. Add in remaining ingredients and stir.

4. Place contents in loaf pan, with clean hands press mixture into pan.

5. Bake for 1 hour.

6. Allow to rest for 10 minutes before flipping loaf out onto a serving dish.



Mushroom Gravy

Ingredients:
1 tsp. olive oil
8 oz. sliced mushrooms
1/2 onion, diced
1/4 tsp. celery salt
2 Tbs. butter of choice or olive oil
2 Tbs. whole wheat flour
1 1/2 c. vegetable stock
1/2 Tbs. thyme

Directions:

1. Heat olive oil in a pan and add mushrooms and onions.

2. Sprinkle celery salt into pan and sauté until mushrooms become tender and begin to release juices.

3. Place mushrooms in a bowl off to the side.

4. In the same pan melt butter.

5. Whisk flour into butter and add 1/2 c. vegetable stock stirring mixture until lumps are removed.

6. Add remaining veggie stock to the pan and allow mixture to simmer stirring frequently. (You may add more veggie stock to thin the mixture).

7. Once base of the gravy is desired consistency, add the mushroom mixture back to pan and stir.