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Thread: Tofu Oat Loaf

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    Nov 2011
    Southern California

    Tofu Oat Loaf

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    The recipe comes from one of my favorite cookbooks called Oat Cuisine which as the title suggests, incorporates heart-healthy oats into most of its recipes. Here, the tofu is mixed together with uncooked oatmeal, tomato sauce, and fresh herbs. I also included some peppers for an extra kick. Eat it with some marinara sauce on top or maybe as a sandwich with some melted low fat cheese and toasted rye bread? Now I’m not promising that you’ll enjoy this more than a “true” meatloaf mind you, but it does make a nice, healthy alternative and who knows, you just might find yourself getting excited about tofu.

    Tofu Oat Loaf (adapted from Oat Cuisine by Bobbie Hinman):
    1 pound firm tofu
    1/3 cup tomato or marinara sauce
    1/3 cup fresh basil chopped
    1/3 cup fresh chives chopped
    1 teaspoon dried oregano
    1/2 chopped, seeded jalapeno pepper
    1 teaspoon freshly ground pepper
    1 cup rolled oats
    1/4 cup wheat germ

    1. Preheat oven to 350 degrees F
    2. Coat a loaf pan with nonstick cooking spray
    3. Rinse the tofu and pat dry; place it in a large bowl with 1/3 cup of marinara sauce. Add the herbs, spices, jalapeno pepper and ground pepper. Mash everything well together with a fork.
    4. Add the oats and wheat germ and mix well until blended.
    5. Press mixture firmly into prepared pan.
    6. Bake for 45 minutes; after baking, allow the loaf to cool slightly for about 5 minutes, then invert onto a plate.
    Last edited by cali baker; 06-13-2013 at 03:40 PM.

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