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Publisher: © 1997 by Debra Wasserman ISBN: 0931411181 |
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Reprinted with permission from the author, Debra Wasserman, for The Vegetarian Resource Group.
Bulgur/Tofu Loaf (p. 135)
Serves 8
This loaf is delicious served with steamed broccoli.
Ingredients
- medium onion, finely chopped
- 2 stalks celery, chopped
- 1/2 cup fresh parsley, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic, minced
- 2 teaspoons oil
- 15-ounce can tomato sauce
- 1 cup bulgur
- 2 cups water
- 2 tablespoons cornstarch
- 1 pound firm tofu, crumbled
Directions
Sauté onion, celery, parsley, Italian seasoning, and garlic in oil in a large pot over medium heat for 2 minutes. Add sauce, bulgur, and water. Cook over medium-low heat for 25 minutes until bulgur is cooked.
Preheat oven to 350 degrees. Add cornstarch and crumbled tofu to mixture. Mix well. Press into a 9 1/4" 5 1/4" x 3" non-stick loaf pan.
Bake 30 minutes at 350 degrees. Allow to cool before slicing.
Nutritional Information
Total calories per serving: 183. Fat: 6 grams. Total fat as % of Daily Value: 9% Protein: 12 grams. Iron: 7 mg Carbohydrates: 23 grams. Calcium: 142 mg. Dietary fiber: 6 grams Sodium: 344 mg