This tofu loaf hits the easy button – you can make it with that half pound of leftover tofu in the back of the fridge, and a handful of condiments. Win!
Prep time: 15 minutes | Cook time: 40 minutes |Serves 4 to 6
1 tablespoon grapeseed or safflower oil
1 (14-ounce) package firm tofu, well-drained
1 1/2 cups old-fashioned rolled oats
1/2 cup chopped flat-leaf parsley
1/2 cup chopped onion
1 teaspoon minced garlic
1/2 cup ketchup
1/4 cup Dijon mustard
1/4 cup barbecue sauce
1/4 cup low-sodium wheat-free tamari
1/2 teaspoon salt
For garnish: ketchup; chopped fresh parsley
1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with the oil and set aside.
2. In a large mixing bowl, crumble the tofu into bite-size pieces. Add the oats and mix well.
Stir in the parsley, onion, and garlic. Add the ketchup, mustard, barbecue sauce, tamari, and salt. Mix well, until all ingredients are incorporated.
3. Press the mixture evenly into the prepared pan. Bake for 30 minutes.
4. Serve garnished with ketchup and fresh parsley.
Pro-tip: Try cooking this recipe in muffin cups for individual serving sizes, ideal for brown-bagging your lunches during the work week.
From The Lusty Vegan © 2014 by Ayindé Howell and Zoë Eisenberg. Used with permission from Vegan Heritage Press.