Cajun Pecan Tofu Loaf

This is another version of a recipe from “The Good Housekeeping Test Kitchen” cookbook. After making all those cakes and being around so much sweet I needed something savory.

This loaf is a bit on the spicy side, which we like, but you may want to cut back the cayenne. It was really good last night but hubby and I are both looking forward to sandwiches today. Maybe with some grilled onions. It was too spicy to have the Little Vegan try, so this is not recommended for kids that haven’t found an appreciation for spicy.

Loaf Ingredients:
1 tbsp flax meal
3 tbsp water
1 cup raw pecans
2 tbsp vegan butter
1 shallot diced
1 carrot diced
1 cup orange, red or yellow bell pepper diced (about half a pepper)
2 cloves garlic pressed
1/2 cup water
14 0z firm tofu drained
1 cup bread crumbs *use oatmeal for a gluten-free option
2 tbsp tomato paste
1 tbsp vegan Worcestershire sauce
1 1/2 tsp salt
1/2 tsp cumin
1/2 tsp dried thyme
1/2 tsp nutmeg
1/2 tsp cayenne
1/2 tsp ground pepper

For the Top:
1 tbsp tomato paste
1 tsp vegan Worcestershire sauce
1 tsp smoked paprika
1 tbsp water

The first thing you want to do is use the flax and 3 tbsp water to make an egg substitute. The directions here worked wonderfully and I highly recommend you try it. I did that before anything else and was amazed at how thick the mix was.

After prepping your flax grind the pecans in the blender until they are the consistency of bread crumbs. Pour into a large mixing bowl and set aside.

Preheat oven to 400 degrees.

In a skillet saute shallot, carrot, bell pepper, and garlic in butter until carrots are tender. While vegetables are cooking add tofu to pecans and crumble the tofu as small as you can get it. Add bread crumbs and mix together. When vegetables are done put in the blender and puree. Get as much as you can out and add to the tofu mix. Put the half cup of water into the blender run for a few seconds. Voila! All that extra veggie mix should now be mixed with the water, instant broth. Add water to tofu mix. Add remaining ingredients from tomato paste to pepper and mix together.

In an oven safe dish form your tofu mix into a loaf. Prepare the ingredients for the top by mixing together and spread over top. Bake for 34 – 40 minutes. I like my outside crispy. Enjoy.


Cajun Pecan Tofu Loaf, Roasted Potatoes Cajun Style, and Pea and Hearts of Palm Salad

This entry was posted in Gluten Free, Main Course. Bookmark the permalink.

1 Response to Cajun Pecan Tofu Loaf

  1. Pingback: Roasted Potatoes Cajun Style | Don't Fear The Vegan

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