TOFU MEATLOAF
Recipe By :
Serving Size : 6
Categories : Vegetarian
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, sliced or chopped
1 Half Green Pepper, sliced
2 c Chopped mushrooms [or less
-to taste]
1 Clove Garlic, minced
1/2 c Olive Oil [for sautee-ing
-the above]
2 c Newman’s Own Italian
-Dressing
1 pk Vegetarian Hamburger, Tofu
-Crumbles
4 c Bread crumbs [I use whatever
-I have
Left -- wheat, Italian --
The more kinds, the
Better]
2 cn Italian Tomato Paste
2 c Mozzarella Cheese, shredded
1/2 c Parmesan cheese
1 Egg, room temperature
Pepper
Oregano
Salt
Saute the chopped onion, garlic and olive oil in a
saute skillet (at least 8″), until glassy. Add the
Green pepper, mushroom and HALF the Newman’s Dressing,
reduce heat and continue to saute until peppers are
cooked (no longer crunchy). Add seasoning to personal
preference. Preheat oven to 425*.
Meanwhile in a large bowl, combine the bread crumbs (I
usually just take stale bread and tear it up into
small pieces), one can of the tomato paste, cheeses
and Tofu. Beat the egg separately, and add to
Tofu-Bread mixture. Combine until bread is thoroughly
saturated. Add sauteed vegetables and remaining
Newman’s Dressing. The Meatloaf mixture should be
cohesive enough to form into a loaf, but not soggy.
If the mixture is too soggy, add more bread. If the
mixture is too crumbly, add more dressing, or tomato
paste. Tofu has a tendency to separate, so the more
bread and cheeses, the better. Spray a loaf pan with a
non-stick cooking spray, and spoon tofu mixture into
pan, spreading to an even level. Spoon remaining can
of Tomato paste over tofu mixture, and spread evenly
over the top. Bake in 425 * oven 15-25 minutes, or
until juices bubble up around the edges.
