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Tofu Lentil Loaf

Tofu Lentil Loaf

TOFU LENTIL LOAF

This Tofu Lentil Loaf is full of flavor and has a soft-formed consistency with a slightly crispy “crust.”  Depending on your oven, feel free to increase the baking the time for maximum crust.  The key is to let it go as long as possible before it starts to burn.

Pre-cook the lentils ahead of time for quick assembly.  I cook 2 cups dry lentils at a time, then freeze the cooked lentils in 1 cup portions.  That way, I have enough for several recipes (or other uses).  Thaw lentils before using.

I also portion several recipes’ worth of seasonings in separate jam jars.  It saves future time because the spice jars are already open and the measuring spoons are already out!

INGREDIENTS

2 T olive oil

1 C ground oats (measure after ground)
1/4 C ground raw sunflower seeds (measure after ground)

1/8 t sea salt or celery salt
1/4 t ground pepper
1/2 t thyme
1 t paprika
1 T nutritional yeast
1 T dried parsley (or use fresh chopped parsley, to taste)

2 garlic cloves
1/2 medium onion
1 large carrot

14 oz organic firm/extra firm tofu, pressed to remove excess liquid
1 C cooked lentils

2 T ketchup
2 T soy sauce/tamari
2 T tahini
2 T vegan Worcestershire sauce
2 T dijon or yellow mustard

ASSEMBLY

  1. Pour the oil in the bottom of a 9 x 13 inch glass pan.  Set aside.
  2. Combine the oats, seeds and the dried seasonings in a large mixing bowl.
  3. Using a food processor, process the garlic, onion, and carrot.
  4. To the food processor, add the pressed tofu, cooked lentils and the wet condiments and process again until smooth.
  5. Stir the wet mix into the dry mix.
  6. Spread into the glass pan and bake at 375 degrees for 50-60 minutes.
  7. Cool 10 minutes before serving.

Enjoy!

Well, I finally got around to creating a couple Plant Powered No Sugar No Grains (NSNG) burger recipes…

  • Basic White Bean & Seed Burgers
  • Curry Patties

For these 2 new recipes, I used my usual “burger formula,” except I substituted 1/4 cup ground flax seeds and 1/4 cup chia seeds for the 1/2 cup oat flour that I used before.

Here are my 3 previous gluten free burger recipes.  If you want to make these NSNG, then just make the same substitution…

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Basic Burger Ingredients

Basic White Bean & Seed Burger Ingredients

BASIC WHITE BEAN & SEED BURGERS

1/4 C sunflower seeds, ground
1/4 C chia seeds
1/4 C ground flax seeds

dash celery salt
dash garlic powder
1/4 t black pepper
1/2 t smoked paprika
1/2 t dried parsley
1 t dried chives
1 t nutritional yeast

15 oz can rinsed white beans OR 1 pint homemade cooked white beans
1 large garlic clove, minced
1/4 C chopped onion
1/4 C chopped carrot
1 T tahini
1 t vegan Worcestershire OR tamari
1/4 t liquid smoke
1/4 t Tabasco

Coconut oil or Villa Cappelli olive oil (for cooking the patties)
Parchment paper (for forming the patties)

ASSEMBLY:

1. Use a food processor to grind the seeds into a powder.

2. Combine the ground seeds and dry spices in a large mixing bowl.

3. Use the same food processor to puree the beans, vegetables and wet ingredients.

4. Add the wet puree to the mixing bowl and stir.

5. Spread the burger batter evenly in the bottom of the bowl.  Use a knife to make 6 even portions.

Divide the burger batter into 6 portions.

Divide the burger batter into 6 portions.

6. Spoon out each portion onto a large piece of parchment paper.

Drop burger batter portions onto a large piece of parchment paper.

Drop burger batter portions onto a large piece of parchment paper.

7. Flatten and form the patties with the spoon.  There’s no need to get your hands dirty!

Flatten and form the 6 patties.

Flatten and form the 6 patties.

8. You should be able to cook these right away, but I typically refrigerate for 30-60 minutes, to allow the seeds to fully absorb the moisture.

9. Cook with oil over medium heat.  Flip over every few minutes until the burger patties are nicely browned.

This one was cooked in Villa Cappelli olive oil.

This one was cooked in Villa Cappelli olive oil.

10. Serve.  Have fun with your food!

Burger Man

Burger Man

11. The “raw” patties can be refrigerated for a few days or frozen for several months.  Store the patties on the parchment paper.  To cook from frozen, simply thaw the patties on the counter for about 15 minutes before cooking.

Storage method for freezing the patties.

Storage method for freezing the patties.

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Curry Patty Ingredients

Curry Patty Ingredients

CURRY PATTIES

1/4 C sunflower seeds, ground
1/4 C chia seeds
1/4 C ground flax seeds

dash celery salt
dash pepper
dash garlic powder
1/8 t crushed red pepper flakes
1/4 t ground turmeric
1/2 t Garam Masala blend
1/2 t yellow curry powder blend
1 T unsweetened finely shredded coconut

15 oz can rinsed white beans OR 1 pint homemade cooked white beans
1 large garlic clove, minced
1/4 C chopped onion
1/4 C chopped celery
1 T peanut butter
1 t ginger juice

Coconut oil or olive oil (for cooking the patties)
Parchment paper (for forming the patties)

ASSEMBLY:
Use the same method as described above.
Curry patty with a very simple sauce made of tomato sauce, red curry paste and coconut oil.

Curry patty with a very simple sauce made of tomato sauce, red curry paste and coconut milk.

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

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