2 tablespoons arrowroot powder
4 tablespoons water
1 1/2 teaspoons Bragg Liquid Aminos
1 (14 ounce) box soft tofu, drained and patted dry with paper towel
3/4 cup chopped walnuts
1 1/4 cups chopped onions
1/2 cup chopped celery
2 cups chopped portobello mushrooms
1 tablespoon water
1 tablespoon no-salt-seasoning blend, adjusted to taste
2 teaspoons no salt seasoning
1 1/2 teaspoons oregano
1 1/2 teaspoons basil
1/2 teaspoon sage
3/4 cup whole grain bread crumbs
1 1/2 cups cooked brown rice
can add salsa or mustard on top to spice it up a little
Preheat oven to 350 degrees F.
Mix arrowroot powder, water, Braggs, and tofu together in a high-powered blender. Add walnuts & blend until smooth.
Saute onions, celery, and mushrooms in water with seasonings and herbs until vegetables are soft, stirring occasionally.
In a bowl, mix together tofu mixture, vegetables, bread crumbs and cooked rice.
With a paper towel, spread a small amount of olive oil in a loaf pan. Add mixture to pan and bake for 1 hour and 15 minutes. Let cool for 30 minutes. Turn loaf out and slice.
Note: May be served with low sodium ketchup and thinly sliced raw onion.
Calories 270; Protein 12 g; Carbohydrates 30 g; Total Fat 13.1 g; Saturated Fat 1.5 g; Cholesterol 0 mg; Sodium 175 mg; Fiber 4.4 g; Beta-Carotene 42 ug; Vitamin C 4 mg; Calcium 158 mg; Iron 3.1 mg; Folate 103 ug; Magnesium 73 mg; Zinc 1.9 mg; Selenium 16 ug
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