Tofu Loaf – Vegan Recipe

Vegan Meatloaf

My family loves meatloaf and mashed potato meals, but the vegans tend to gaze sadly at the loaf. I’ve made loafs in the past using prepared vegan meats, but this was my first try for meatloaf from non-prepared ingredients and it came out quite delicious!

Ingredients

1 container extra firm tofu
1/2 cup almonds
1/2 cup TVP crumbles
1/2 cup almonds
1 sleeve wheat saltines (or 1.5 cups wheat bread crumbs)
1/4 cup sundried tomatoes
1/2 tsp chili powder
1/2 tsp turmeric
1/4 cup nutritional yeast
1/2 tsp sea salt
1/2 tsp ground black pepper
4 T olive oil

Process

Food process or blend crackers to a fine powder. Add almonds, TVP, and sundried tomatoes and continue to blend/process until a consistently fine mix. Mix in the spices.

Remove tofu from package and let drain.

Crumble tofu into a bowl and add 2 T olive oil. Mix in the dry ingredients. Combine well.

Press into a loaf pan (this should about 1/2 fill the pan to the top). Spread remaining olive oil over the top.

Cover with foil and bake at 375* for 40-45 minutes. If desired, remove foil and add some ketchup to the top and then return to oven for an additional 5-10 minutes.

Serve with mashed potatoes (use soy or rice milk, vegan butter, and/or vegan cream cheese to blend) or on sandwiches.

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Vegan Peanut Oatmeal Chocolate Chip Cookies!

I made cookies yesterday because my yoga teacher mentioned it and I’m highly suggestible. I started with the previous Hurricane Sandy Cookies recipe, but made some small adaptations due to what we did/didn’t have available. They came out quite delicious!

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Vegan Peanut Oatmeal Chocolate Chip Cookies

  • 1/3 cup natural peanut butter
  • 2 tablespoons canola oil
  • 1/2 cup raw sugar
  • 1/2 cup brown sugar
  • 1/3 cup plain soymilk
  • 1 teaspoon imitation vanilla extract
  • 1 cup whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1 cup quick oats
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup almonds, chopped

Directions

  1. Preheat oven to 425°F and prepare your baking sheets.
  2. Whisk together first five ingredients until very smooth. Mix dry ingredients. Combine all ingredients and stir to combine thoroughly.
  3. Hand roll into small balls and then flatten down to about 1/3 to 1/2 inch thickness. Bake for about 8-10 minutes, or until tops develop cracks. They won’t look quite done. That’s ok. Remove sheet from oven, and wait 10 minutes before transferring cookies to plate.