| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian |
8 |
servings |
INGREDIENTS
| 21 |
oz |
Tofu; firm, 'SILKEN LITE' |
| 1 |
c |
Bread crumbs; seasoned |
| 1/4 |
c |
Soy cheese; Parmesan-style |
| 1/4 |
c |
Garlic; chopped |
| 3/4 |
c |
Raisins |
| 1/2 |
c |
Oatmeal; uncooked |
| 1/2 |
c |
Tomato sauce |
| 1 |
tb |
Honey |
| 1 |
ts |
Mustard powder |
| 1/4 |
c |
Ketchup |
INSTRUCTIONS
Preheat oven to 350 degrees. Spray 1 large loaf pan with PAM. Drain tofu in
colander. In a food processor, combine bread crumbs, cheese, garlic,
raisins and oatmeal until blended. Add tofu and tomato sauce and blend.
Pour mixture into loaf pan . Bake 45 minutes. Combine honey, mustard and
ketchup and baste top of loaf. Return loaf to oven and bake 30 minutes
more. Let stand 15 minutes before serving.
Recipe by: Judith Eaton
Posted to JEWISH-FOOD digest by Sandra <sandrab@channel1.com> on Dec 24,
1998, converted by MM_Buster v2.0l.
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