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VEGETABLE TOFU LOAF
4 slices whole wheat bread, cut into ½ inch cubes
1 Tablespoon canola oil
2 stalks celery, with leaves, finely chopped
1 large carrot, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
1 ¼ pounds firm tofu
1 cup nutritional yeast
½ cup tahini
½ cup finely chopped fresh basil or 1 teaspoon dried basil
¼ cup finely chopped fresh oregano or 1 teaspoon dried oregano
½ teaspoon turmeric
3 Tablespoons tamari
¼ teaspoon pepper
Preheat the oven to 350°. Lightly oil a 9 ½ X 5 ½ inch
loaf pan. Put the bread cubes on an ungreased baking sheet and bake for
5 to 7 minutes. Stir the bread and bake until lightly browned, 3 to 5
minutes more. Heat the oil in a large frying pan over medium heat. Add
the celery, carrot, onion, and garlic and cook until almost tender, 4
to 6 minutes. Remove from the heat. Put the tofu in a large bowl, and
mash well. Add the nutritional yeast, tahini, basil, oregano, turmeric,
tamari, and pepper and stir until well mixed. Add the toasted bread cubes
and the cooked vegetables and mix well. Press the mixture firmly into
the prepared loaf pan. Bake until browned on top, 50 to 60 minutes. Let
the loaf stand for 5 minutes, then invert onto a serving platter. Recipe
from May All Be Fed, Diet For a New World by John Robbins.
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