Savory and meaty, this nutty roast goes good with just about anything.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 1 | (16 oz) | block of soft tofu | ||
| ¾ | cup | chopped walnuts | ||
| 1 | small | onion, chopped | ||
| 6 | cups | rice crispy cereal | ||
| 4 | teaspoons | powdered vegan broth (preferably G. Washington's Seasoning and Broth) | ||
| ¼ | cup | unsweetened soy milk (use only if mixture is too dry) |
Instructions
- Preheat oven to 350°F.
- Drain tofu and squeeze out moisture. Mash tofu with a fork in a large bowl and mix in remaining ingredients.
- Lightly spray 9x13” baking dish with oil and transfer mixture into dish. Tightly cover with foil and bake for 45 minutes.
- Uncover and bake for additional 15-20 minutes.
Prep Time: Serving Size:
Didn’t like the 16g of sugar from 6 cups of Rice Krispies so used sugar free puffed brown rice instead. It seemed to work just fine. This was a tasty vegan alternative to one of my favorite dishes “cottage cheese” (or “special K” as my wife’s family calls it) loaf. I’ll definitely make again.