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Tofu Loaf with Mushroom Basil Gravy

4 Servings

1 tbsp. oil
2/3 cup onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp parsley, finely chopped
2 oz bread, cubed
1/3 cup vegetable broth or water

Sauté onion, garlic, and parsley until tender. Add bread cubes for 2 minutes while stirring. Add broth or water and keep stirring on low heat until mass is compact and easily comes off the pan bottom.

12,5 oz firm tofu, crumbled
1 egg
1 tsp Italian herbs
1 tsp salt
2 tbsp soy sauce
1/2 tsp curry

2-3 tbsp bread crumbs

Thoroughly mix bread mass with tofu, egg, herbs and spices. Form into loaf and turn in bread crumbs until well covered. Bake in greased pan at 400°F/200°C in oven for 40 minutes.

Meanwhile prepare gravy.

1 tbsp oil
2/3 cup onion, cut into rings
2 cups mushrooms, sliced
1 tsp dried basil
1 ½ cup vegetable broth
1 tsp corn starch
½ cup sour cream (optional)
Soy sauce, pepper to taste
2-3 tbsp parsley, finely chopped

Sauté onion, mushrooms and basil in oil, add vegetable broth and simmer for approx. 8 minutes on small heat. If wished add sour cream. Mix corn starch with a little bit of water and add to the gravy. Bring to boil. Season to taste.

Add 1/3 of the gravy to the tofu loaf, cover pan and bake for another 15 minutes. Let stand for 10 minutes before slicing and serving the loaf. Serve rest of the gravy aside.

Posted by Goldenwood Lodge on 28 Dec 2007 - 13:34