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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
- Pour the oil in the bottom of a 9 x 13 inch glass pan. Set aside.
- Combine the oats, seeds and the dried seasonings in a large mixing bowl.
- Using a food processor, process the garlic, onion, and carrot.
- To the food processor, add the pressed tofu, cooked lentils and the wet condiments and process again until smooth.
- Stir the wet mix into the dry mix.
- Spread into the glass pan and bake at 375 degrees for 50-60 minutes.
- Cool 10 minutes before serving.
Enjoy!
I love, love, love (!!) Allison Rivers Samson’s recipe for Grilled Tempeh Reuben Sandwiches so much that I decided to turn it into a soup recipe.
Tonight, I used red lentils instead of tempeh, and I used the vegetables that I had in my fridge. This soup could be made lots of different ways.
The magic formula = smoked paprika + caraway seeds + dill. You must taste this flavor combination to believe how good it is!
This soup recipe is NSNG (No Sugar No Grains).
Reuben Soup (NSNG)
INGREDIENTS:
1 T coconut oil
4 cloves garlic, minced
1 medium onion, chopped
3 carrots, cut in discs
1 red pepper, chopped
1 cauliflower, chopped
1/2 zucchini, chopped (keep separate from the other vegetables)
dash celery salt
dash garlic powder
1/2 t black pepper
1 1/2 t dried dill
1 1/2 t caraway seeds
3 t smoked paprika
2 bay leaves
4 t VegeBase broth powder
1 C red lentils, rinsed
6 C water
2 T tamari
1/2 T apple cider vinegar
ASSEMBLY:
1. Heat the coconut oil over medium heat in a soup pot.
2. Add the vegetables except the zucchini. (The zucchini will be added at the end of the simmer so it doesn’t turn to mush.)
3. Add the dry spices. Saute the vegetables and spices for several minutes.
4. Add the lentils, water, and tamari. Simmer, covered for about 45 minutes, or until the lentils are cooked.
5. Remove from the heat, and stir in the zucchini and apple cider vinegar. Makes 6 pints.
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For tonight’s meal, I ate the Reuben Soup with:
- a half cup of brown basmati rice
- a sprinkle of toasted pumpkin seeds
- several crushed red pepper flakes
- a forkful of sauerkraut
Reuben Soup with Brown Basmati Rice
Here’s a picture of the Grilled Tempeh Reuben Sandwich…
Grilled Tempeh Reuben Sandwich
Here’s a picture of a Tempeh Reuben Salad (NSNG)…
Tempeh Reuben Salad (NSNG)
Freeheel Vegan 