| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Veg06 | 1 | servings |
INGREDIENTS
| 1 | Block tofu; crumbled | |
| By hand to form small pieces | ||
| 2 | c | Brown rice; cooked |
| 1 | Red onion; diced | |
| 2 | Carrots; chopped | |
| 2 | Ribs leafy celery; chopped | |
| 1 | sm | Green pepper; chopped |
| 6 | sl | Whole wheat bread; crumbled |
| And toasted into bread crumbs | ||
| 1 | c | Tamari soy sauce |
| 1 | c | Chopped peanuts |
| OR sunflower seeds; toasted | ||
| 1/2 | ts | Savory |
| 1 | ts | Oregano |
| 1/2 | ts | Thyme |
| 1/4 | ts | Cumin |
| 1/4 | ts | Rosemary |
| 1 | ts | Paprika |
| 1/4 | bn | Parsley; minced |
| 3/4 | c | Tomato puree |
| 1 | ts | Cider vinegar |
| OR brown rice vinegar |
INSTRUCTIONS
Mix tofu, rice, and vegetables together. Add bread crumbs and rest of ingredients, except puree and vinegar, mixing well. If mixture is too dry, add a quarter- to half-cup water. "Meatloaf" should be firm, and not too liquidy. Lightly oil bread loaf pan or 4 by 4 square pan with safflower oil and place "meatloaf" in it. Mix puree and vinegar together and drizzle on top. Bake at 350 degrees for 1 hour, preferably on top shelf of oven. Source: David Fine, chef/owner, Healthy david's cafe, (Design Center), 418 Cerrillos, Santa Fe, NM -> Meatloaf story by Alan C. Taylor for the new mexican, 5/14/97 Recipe by: David Fine, Santa Fe, NM Converted by MM_Buster v2.0l.
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