Sweet Sea Swabby
Joined: May 30, 2007
Posted at 3:53 pm on Apr 3, 2008
Makes one loaf (about 12 slices)
1 cup cooked brown rice
2 cups bread crumbs
1 cup finely chopped walnuts
1 small onion, finely chopped
2 celery stalks, finely chopped
1 carrot, finely chopped
1 pound firm tofu
1/4 cup barbecue sauce
3 tablespoons reduced-sodium soy sauce
2 teaspoons stone-ground or Dijon mustard
1/4 teaspoon black pepper
barbecue sauce or ketchup for serving
Preheat oven to 350oF.
In a large bowl, combine the brown rice, bread crumbs, walnuts, onion, celery, and carrot.
Purée the tofu in a food processor or mash by hand until very smooth. Add to the rice mixture along with the barbecue sauce, soy sauce, mustard, and black pepper.
Stir with a large spoon or knead mixture by hand until it is well mixed and holds together, about 1 minute.
Transfer to an oil-sprayed 5- x 9-inch loaf pan or other baking dish and distribute evenly using a spoon, spatula, or your hand.
Top with barbecue sauce or ketchup. Bake 60 minutes. Let stand 10 minutes before serving.
I like bbq sauce so I always add more than the recipe calls for.
I try not to chop the veggies *too* finely, I like having just a bit of crunch.
I've also found it comes out better when I just use my hands to mush up the tofu and blend everything together.