Tofu-nut loaf

For some reason I thought I had already posted this recipe. I just assumed I had because I make it so often. But here it is now. The title leaves something to be desired, but I promise that a tofu loaf does not have to be as bland as it sounds.

In fact, served with mashed potatoes and my brown shallot gravy, it’s about as hearty a meal as you can get. With the miserable weather the last couple of days, it has been just perfect for dinner.

Tofu-nut loaf

1 medium onion, chopped
2 tablespoons butter
1-pound brick of tofu, drained and mashed
2 cups bread crumbs
1/2 cup chopped nuts (I like pecans)
1 teaspoon dried thyme
1/2 a green pepper, finely chopped (optional)
2 cloves garlic, minced
1/4 cup parmesan cheese
3 tablespoons tomato paste

Melt the butter in a pan over medium heat, then add the onions and saute until translucent. Mix the rest of the ingredients in a big bowl and combine with the onion. Pour the crumbled mixture into a loaf pan and press it with your fingers until it forms a loaf. Bake at 350 degrees for 40 minutes.

Super simple mashed potatoes

5 medium to large golden or red potatoes, peeled and quartered
1/4 cup butter
1/4 cup half and half
Salt to taste

Heat water in a big pot until boiling and drop in the potatoes. They will need about 15 minutes to cook, so keep checking the pan and test them with a fork to see if they are soft.

Drain off the water and let the potatoes cool just a little before adding the butter, half and half, and salt, and mashing with a potato masher.

Brown shallot gravy (vegetarian)
(I keep tweaking this recipe, but this is what I’m using right now)

1 shallot, peeled and finely chopped
2 tablespoons butter
3 tablespoons tamari soy sauce
Pinch of black pepper
3 cups veggie broth
3 tablespoons corn starch

Melt the butter in a saucepan over medium heat. Add the shallots and cook until they are translucent. Add the tamari, black pepper, and two cups of broth, and heat until it starts to boil. Mix the corn starch with the remaining cup of broth and pour it in. Stir the gravy until it thickens. If you like a thicker gravy, use a little more corn starch.