recently in veggie patties and for dinner last night I decided to try a tofu roast. You can buy Sanitarium vegie roasts but they are rather expensive ($7 each), so I figured there must be people out there in the world who make vegie or tofu roasts and I went hunting. The total cost of my loaf was $5 ($4 for the block of tofu, and about $1 for everything else, since I had dried the herbs from my garden)
I was prepared for failure: I was expecting it to be bland and unexiting, but I was pleasantly surprised. The taste reminded me of stuffing but with a more kick and with a meatloafy texture. I'd love to play with different recieps, but I was extremely happy with this recipe, from The Common Ground, which I borrowed heavily from as the basis for my creation.
Beth's surprisingly tasty tofu roast
- 1 slice sprouted wheat bread, processed to bread crumbs
- 1/3 cup Massel vegetarian stock
- 1 large onions, minced
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 500 g firm tofu
- 45 ml soy sauce
- 1/3 cup tomato paste
- 1/2 tsp each dried basil, sage, oregano and rosemary
- 1/4 tsp. dried thyme
- fresh ground black pepper
- 1 egg
- The pumpkin, beets came from the farmer's market.
- The roasted cauliflower was inspired by Maggie Beer's roasted cauliflower salad (we just used the first three ingredients)
- The green/purple leafy side is actually beetroot leaves. I have never cooked with these before, but I followed Maggie Beer's instructions to cook them like silverbeet in a bit of butter in a pan until wilted. The leaves were exceptionally fresh and they tasted delicious. Slightly bitter, reminded me of English spinach.
- Served with gravy, of course.