Tofu meatloaf
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Tofu meatloaf
  Tofu    Meat Loaf    Vegetarian  
Last updated 6/12/2012 1:26:52 AM. Recipe ID 61488. Report a problem with this recipe.
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      Title: Tofu meatloaf
 Categories: Vegetarian
      Yield: 6 Servings
 
      1 lg Onion, sliced or chopped
      1    Half Green Pepper, sliced
      2 c  Chopped mushrooms [or less
           -to taste]
      1    Clove Garlic, minced
    1/2 c  Olive Oil [for sautee-ing
           -the above]
      2 c  Newman's Own Italian
           -Dressing
      1 pk Vegetarian Hamburger, Tofu
           -Crumbles
      4 c  Bread crumbs [I use whatever
           -I have
           Left -- wheat, Italian --
           The more kinds, the
           Better]
      2 cn Italian Tomato Paste
      2 c  Mozzarella Cheese, shredded
    1/2 c  Parmesan cheese
      1    Egg, room temperature
           Pepper
           Oregano
           Salt
 
  Saute the chopped onion, garlic and olive oil in a saute skillet (at
  least 8"), until glassy. Add the Green pepper, mushroom and HALF the
  Newman's Dressing, reduce heat and continue to saute until peppers
  are cooked (no longer crunchy).  Add seasoning to personal
  preference. Preheat oven to 425*. Meanwhile in a large bowl, combine
  the bread crumbs (I usually just take stale bread and tear it up into
  small pieces), one can of the tomato paste, cheeses and Tofu. Beat
  the egg separately, and add to Tofu-Bread mixture. Combine until
  bread is thoroughly saturated. Add sauteed vegetables and remaining
  Newman's Dressing. The Meatloaf mixture should be cohesive enough to
  form into a loaf, but not soggy. If the mixture is too soggy, add
  more bread. If the mixture is too crumbly, add more dressing, or
  tomato paste. Tofu has a tendency to separate, so the more bread and
  cheeses, the better. Spray a loaf pan with a non-stick cooking spray,
  and spoon tofu mixture into pan, spreading to an even level. Spoon
  remaining can of Tomato paste over tofu mixture, and spread evenly
  over the top. Bake in 425 * oven 15-25 minutes, or until juices
  bubble up around the edges.
 




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Recipe ID 61488 (Apr 03, 2005)

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