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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I found this recipe on the internet when trying to find something yummy I could make for myself over the Christmas period, as I don't eat meat. What I love about this is that no bread crumbs are used; tofu is used instead. And the addition of the chillis give a nice bit of heat. Just don't judge this recipe on what the roast looks like BEFORE cooking; it's not a pretty sight. But the taste is amazing. Warning: don't let the meat-eaters get hold of this or you just may have to share! Ingredients:
14 ounces firm tofu, chopped into 1/2 cm cubes |
6 ounces onions, finely chopped |
3 garlic cloves |
1 teaspoon of finely chopped dried hot red chili pepper |
1 ounce butter |
3 vegetable bouillon cubes |
1/2 cup boiling water (for stock cubes) |
4 ounces finely chopped closed-cap mushrooms |
3 1/2 ounces pine nuts |
9 ounces cashew nuts |
3 ounces halved walnuts (or chestnuts if you prefer) |
3 eggs, beaten |
2 teaspoons fresh basil or 3 teaspoons dried basil |
salt and black pepper |
Directions:
1. Finely grind cashew nuts using food processor or blender. Prepare tofu, onions, mushrooms and walnuts as described in ingredients list.
2. Boil water on stove and add vegetable stock cubes. Once completely dissolved, add onions, chilli and garlic. Bring to boil and simmer 10 minutes.
3. In a large bowl, combine tofu, eggs, butter, basil, walnuts, pine and cashew nuts and mushrooms. Stir them in with a fork. Season with salt and pepper to your own taste.
4. Fold stock/onion mixture into the tofu/egg mixture, mixing thoroughly.
5. Grease loaf tin with butter and place mixture into tin.
6. Cook for 40 minutes at 350F (180 celsius), fan forced. If not, place the tin on a shelf nearest the heating element.
7. The roast will be done when a knife or skewer comes out clean!
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