PASSOVER TOFU NUT LOAF

1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
oil for sauteing
1/2 cup finely chopped roasted, unsalted cashews
1/2 cup finely chopped walnuts
8 - 10 oz. tofu
3/4 cup matzoh meal
2 eggs, lightly beaten
 1 Tbsp. dried parsley
1/4 tsp. ground sage
1/4 tsp. ground rosemary
1/4 tsp. ground thyme
1/4 tsp. dried basil
1/4 tsp. salt
1/4 tsp. seasoned salt
1/2 tsp. garlic powder
1 cup water

Preheat oven to 350 degrees.  Lightly grease a medium loaf pan.

Saute onion and celery in oil until tender, about 5 minutes.  Mix all ingredients together in large bowl, mashing tofu if it is firm.  You may adjust the seasonings as you prefer them, increasing or decreasing those you particularly like or dislike.

Pat mixture into prepared loaf pan and bake for 50 - 60 minutes, until nicely browned on top and firm in the middle.

Serve plain or with a good brown gravy.
Makes 6-8 servings.

 

 


 
 
 
 
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"September," from the 2002 Jewish Art Calendar by Mickie Caspie, copyright © 2002
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