Tofu Loaf

​Preheat oven to 180 ° c
 
Mix these dry ingredients together in a large bowl:
 

• 600-650g organic tofu (broken into pieces)
• 1 medium yellow onion (finely chopped)
• 1-2 cloves of garlic (finely chopped)
• ½ cup parsley (finely chopped)

 

• 1 cup of oat flakes (or buckwheat flakes if you want it gluten-free)
• 2 tablespoons ground flaxseed
• 3 tablespoons nutritional yeast (I like the Marigold Engevita B12 one)

 

• 3-4 sundried tomatoes (chopped)

 

• ¾ teaspoon turmeric
• ¾ teaspoon paprika
• ¼ teaspoon black pepper

 
In a small bowl mix these wet ingredients together:
 

• ⅓ cup (80ml) tamari
• ⅓ cup organic ketchup
• 2 tablespoons Dijon mustard

 
Add the wet ingredients to the dry ones and mix well together.
 
Line a loaf pan with parchment paper, or oil it lightly and then press the tofu mixture in very firmly. It looks like it won’t fit, but it will.
 
Bake at 180 °c for 1 hour. If it seems too soft when you touch it, leave it another 5 minutes.
 
Remove and let stand at least 15 minutes before cutting into slices.
 
Serve with steamed veggies and brown rice.
It’s delicious the next day too, eaten cold with some Dijon mustard and a salad. J