You will Love this Tofu Loaf with Tomato Basil Sauce!

VeggieYogi ♦ July 26, 2012 ♦ 1 Comment

Here’s another super-simple recipe that provides an excellent dose of protein, is very filling and satisfying, AND is DELICIOUS!! 🙂 It is even better cold the next day, or it can be sliced and fried for sandwiches using the leftovers.

The recipe comes from Tofu Cookery by Louise Hagler. I’ve adapted it slightly. She recommends serving it with ketchup, but there was no way I was going to do that! Instead I recommend serving it with a tomato basil sauce. The recipe included here was adapted from the Tomato Coulee recipe in the Eden Alley Cafe Cookbook Stir-Well to Heaven

Here’s what you’ll need:
For tofu loaf:
1 lb tofu, mashed
1/2 cup wheat germ
1/3 cup parsley, chopped
1/4 cup onion, chopped
2 tbsp soy sauce
1 tbsp dijon mustard
1 clove of garlic, finely chopped
1/4 tsp black pepper

For tomato basil sauce:
1 medium sized onion
2 cloves garlic, finely chopped
1 1/2 tsp of olive oil
1 1/2 tsp of sunflower oil
1/2 tsp black pepper
1 tsp chili powder
4 cups of diced tomatoes (including liquid)
Handful of chopped basil (1-2 tbsp or to taste)

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Mix all the tofu loaf ingredients together in a large bowl.

Oil a loaf pan with approx 2 tbsp of canola oil and press the tofu mixture into the pan. Bake for 1 hour. Let cool for approx 10 minutes. Remove from pan and place on a large platter.

If you haven’t made the tomato basil sauce ahead you’ll have plenty of time to prepare it while the loaf is cooking. Cook onions, garlic, oil, chili powder, pepper in a large pot on medium heat until onions are translucent.

Add tomatoes and basil and simmer on low heat for about 30 minutes stirring frequently.

After letting the tofu loaf cool for 10 minutes, remove from the pan and place on a large platter. Ladle tomato basil sauce over the loaf and garnish with mashed potatoes and parsley!