Ingredients 2 Tbsp. extra-virgin olive oil1 onion , dicedPinch sea salt3 cloves garlic , minced2 medium-size carrots , finely diced or grated1 red bell pepper , finely diced2 stalks celery , finely diced6 pieces oil-marinated sun-dried tomato3 sage leaves1 tsp. fresh thyme leavesGrated zest of 1 lemon1 1/2 pounds firm tofu1/2 cup bread crumbs1/2 cup ground cashews or almonds1/4 cup minced flat-leaf parsley1 tsp. vegan Worcester sauce1 Tbsp. white miso1 Tbsp. tamari (soy sauce)1 tsp. Dijon mustard1 Tbsp. lemon juiceFreshly ground black pepper
Preheat oven to 375°.
Heat 1 tablespoon olive oil in a frying pan or wok and sauté the onion with a pinch of sea salt for a minute. Add the garlic, carrot, pepper, celery, herbs and lemon zest and continue to sauté for about 5 minutes, until vegetables are softened.
It's a good idea to dry as much liquid as possible out of the tofu so it will absorb more of the flavors in the dish. To do this, you can either cut it into slices and dry it out between sheets of paper towel or in a clean dry tea towel.
Crumble the tofu into a mixing bowl and add the cooked vegetables, bread crumbs, ground nuts, parsley and seasonings. Mix thoroughly—I like to use my hands to do this so I can put a little extra love in it!
Oil a loaf pan or Bundt pan and press the mixture into it. Drizzle the remaining 1 tablespoon olive oil over the top and bake for 35 minutes. Allow to sit in the pan for about 10 minutes before turning out onto a serving platter.
- You can use a different assortment of veggies such as leek, corn and zucchini or red onion, yellow pepper and celery—be creative with what's fresh in your market.
- If you don't have fresh herbs, you can use dried—a little less if using dried, as the flavor is more concentrated. You could also use oregano and fresh basil for a nice flavor variation.
- If you prefer not to use nuts, you could use more breadcrumbs. You could also use oatmeal flakes to bind. If using oats, grind them up first in a small food processor or spice grinder so they're like a coarse flour.
- You can experiment with the seasonings. Instead of miso, you could use a vegetable bouillon. Dissolve it in a little hot water first to make it like a paste, then add. In this case, I would omit the tamari.
- You can spice it up with the addition of some fresh or dried chili or other spices.
- You could also make burgers from this mixture. Simply form into patties, and coat with some sesame seeds or breadcrumbs and pan fry in a little olive or sunflower oil.