| 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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