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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Weimar Institute Newstart Lifestyle Cookbook ( ) Ingredients:
1 cup hot water |
1 tablespoon chicken bouillon |
1 garlic clove, minched |
1 teaspoon italian seasoning |
1 teaspoon paprika |
1 teaspoon salt |
1 lb soft tofu, mashed |
1 cup dry whole wheat bread crumbs |
1 cup rolled oats |
1 cup finely chopped walnuts |
1/2 large onion, chopped |
1/4 cup gluten flour |
Directions:
1. Dissolve Vegex (or Chicken Buillion) in hot water.
2. Stir in garlic and seasonings.
3. Mix remaining ingredients together.
4. Add Vegex mixture and mix well (it will be stiff).
5. Place in a sprayed 1 1/2 quart casserole dish and bake uncovered at 375 F for 1 hour or until set in the middle. Will hold its shape if turned out on a platter.
6. Garnish with cherry tomatoes and parsley, if desired.
7. We like it with baked potatoes and asparagus.
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