Another success! Although not entirely. First, the lighting in this picture sucks. And second, Fialonia does not like brussel sprouts – this was firmly established this evening. But brave soul that she is, she ate them up anyways. I didn’t mind them. They were mixed with a bunch of mustard, mustard seeds (brown and yellow just to make things interesting), minced onions and leftover kale. Very little room for brussel sprout taste.
The beets were a bigger success. I love roasted beets with marjoram and balsamic vinager and Fialonia loves beets with anything. Both sides went extremely well with the main event: “tip-top tofu loaf”, another glorious recipe from La Dolce Vegan!:
‘Tip-Top Tofu Loaf’
2 tbsp olive oil
1 cup medium-firm tofu
1 small onion
2 garlic cloves
2 tbsp ketchup
2 tbsp tamari
1 tbsp Dijon mustard
1/4 cup parsley (again, I didn’t bother…)
1/4 tsp black pepper
1/2 cup breadcrumbs (I used a mixture of breadcrumbs and rolled oat flakes – worked very nicely)
1 tbsp tahini (I used peanut butter)
Prehead oven to 350F. Oil loaf pan (leave excess in pan) and set aside. In a food processor, blend tofu, onions, garlic, ketchup, tamari, mustard, parsley, pepper, breadcrumbs and peanut butter until well mixed. Pour into baking dish and bake for about 45 minutes (check on it frequently though…my oven had ‘er done in 30). Let cool for 5 min before removing from pan and serving. Makes 2 large or 4 small servings.
I think next time, I would add some sage or thyme or something to jazz it up. But eaten with the marjoram-y beets and the mustard brussel sprouts, this was a very flavourful good time.