| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
md |
Onion; chopped |
| 2 |
|
Carrots; peeled and coarsely grated |
| 2 |
tb |
Vegetable oil; (up to 3) |
| 1 |
ts |
Garlic powder |
| 1/2 |
ts |
Poultry seasoning; or to taste |
| 1 |
lb |
Firm tofu; rinsed well |
| 3 |
|
Eggs; beaten |
| 1 |
c |
Rolled oats |
| 3 |
tb |
Soy sauce or Tamari – or to taste |
INSTRUCTIONS
This is the best thing to take on picnics or to potluck dinners. It is
delicious hot or cold and is a great meat substitute for sandwiches.
Preheat oven to 350 degrees. Gently saute onion in oil until tender and
lightly browned. Add the carrots and cook 5 minutes longer. In a large
bowl, mash the tofu. Add all other ingredients and mix well. Turn mixture
into well-greased or Pam Sprayed loaf pan. Bake 40 to 45 minutes. Before
baking, the top of the loaf can be dotted with butter or margerine and
sprinkled with Paprika. Serves 6.
Posted to JEWISH-FOOD digest by Steve and Marilyn Kerman
<sdkerman@hevanet.com> on Dec 23, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”