Quinoa Tofu Nut Loaf Recipes

NUT LOAF SUPREME

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
• Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
• Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
• Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

QUINOA LOAF

Steps:

• Bring water to boil and add quinoa. Immediately cover and remove from heat. Do not uncover until ready to use.
• Saute' onion, mushrooms, carrot, & celery until soft in a small amount of vegetable broth.
• In large bowl, crumble tofu and combine with other ingredients including cooked quinoa.
• Place in loaf pan that has been sprayed with non-stick spray or you can use an 8 inch baking dish.
• Cover and Bake at 350 for 45 minutes.
• Remove cover the last 10 minutes. Serve with a gravy made of mushroom soup mixed with sour cream. Or, you can use a brown gravy.

COMFORT TOFU LOAF

Steps:

• First, preheat oven to 350°F.
• Put all the ingredients in a food processor, except for the carrot and celery. Blend until smooth.
• Add the carrot and celery, and blend in the tofu mixture.
• Put in a loaf pan and bake for one hour.
• You can also put ketchup on top of the loaf.

RED QUINOA LOAF

Steps:

• Once the Quinoa is cooked, mix it with the rest of the ingredients. Oil a loaf pan and fill with the mixture. Bake in a 375'F oven for about 35-40 minutes or until firm to the touch.
• Suggestion: Use parchment paper on the top and bottom of the loaf to eliminate a hard crust from forming.
• Allow to cool and slice.
• Bon Appetit!

EGGPLANT QUINOA LOAF

Steps:

• Preheat oven to 350 degrees.
• Boil 3 cups of water and add the quinoa. Reduce heat to low and cover for about 25 minutes, until water is absorbed.
• While the quinoa is cooking, cut the eggplant up into 1/2" slices and chop the spinach.
• Steam the eggplant in about 1" of water until soft, about 10 minutes.
• Chop up the onion.
• By this time, the quinoa should be done. Transfer to a large bowl and mix with the flour, salt, pepper, cayenne, and whatever else you desire.
• Add the oil and mix lightly.
• Mix in the spinach and onion (and whatever other veggies you want).
• Lightly oil a loaf pan and fill it halfway with the quinoa mixture. Place a single layer of the eggplant on top and spoon the rest of the quinoa mixture into the pan. top with the rest of the eggplant.
• Sprinkle sunflower seeds on top and bake for about 35 minutes.

QUINOA TOFU SUPER-SOUP FOR COLD SEASON

Steps:

• Combine chicken broth, water, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low and simmer. Add tofu, kale, carrots, red bell pepper, and garlic salt to soup; simmer until quinoa is translucent and outer rim has spiraled away from the seed, 15 to 20 minutes.

AIR-FRIED TOFU COATED WITH QUINOA FLAKES

Steps:

• Squeeze the liquid from the block of tofu by wrapping it in a clean towel and pressing it with a weight.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Set up a breading station with 3 shallow bowls, not too wide, and one flat plate. Put the cornstarch in one, and unsweetened soy milk in another. In the last one, add the quinoa flakes, nutritional yeast, oregano, sage, rosemary, and pepper. Mix with a fork. Leave the plate for the finished tofu.
• Slice the slab of tofu into pieces that are approximately 1/2-inch thick and approximately 2 inches in length and width. They should be able to be handled easily without breaking.
• Dredge each slice in cornstarch first. Dip each piece in the soy milk. Coat the slices with the quinoa flake mixture, tapping to shake off the excess. Place each coated tofu piece on the empty plate. Add as many pieces that will fit without touching into the air fryer basket.
• Cook until browned and crispy, about 10 minutes. There is no need to flip the pieces and do not shake the basket. The coating is light and will come off easily if not cooked through. When the tofu pieces are browned and crispy, remove them and continue cooking the remaining pieces. Serve warm.