Tofu and sun-dried tomato sausage loaf
6 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Tomatoes, sun-dried |
| 1 | cup | ;water; hot |
| 2 | cups | TVP |
| 1 | pounds | Tofu, firm |
| 1 | tablespoon | Garlic; minced |
| 1 | teaspoon | Fennel seeds |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Oregano, dried |
| ¼ | cup | Arrowroot, cornstarch or flour |
| ½ | cup | Parsley, fresh; chopped |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Tamari |
| \N | dash | Black pepper |
| ¾ | cup | ;water; hot |
Preheat oven to 325 deg. Oil a 9" x 5" x 2½" loaf pan.
Soak sun-dried tomatoes in hot water for 10 minuts.
Drain, reserving liquid and adding enough water to liquid to measure one cup.
Pour liquid over TVP and set aside.
Dice tomatoes into ½" pieces and blend with tofu in a food processor until smooth. Set aside.
Combine remainingsausage ingredients n a large bowl.
Fold in tofu mixture.
Spoon mixture into pan, cover with aluminum foil and bake for 50 minutes. Uncover and continue baking for 25 minutes.
Remove from oven and let sit for 10 to 15 minutes.
Remove from pan, slice and serve.
Per serving: 392 cal; 42 g prot; 196 md sod; 47 g carb; 8 g fat; 0 mg chol; 172 mg calcium
Vegetarian Gourmet, Summer 1993/MM by DEEANNE