I love to make this for Thanksgiving. Good any time of the year though…it’s just our tradition.
Adapted from “Tofu, Spinach & Walnut Loaf” from The Enchanted Broccoli Forest)
40 minutes to prepare — 1 hour to bake — Serves 4 to 6
Pre-cook 1 cup brown rice in 2 cups water
Steam separately:
• 18 oz fresh steamed spinach
• 2 cups minced onion (I like to use chive as well) with 6 large cloves chopped garlic
Fold the steamed spinach, onion and garlic together and add:
• 1 cup chopped walnuts
• 1 Tbs. Braggs (or soy sauce)
• 1/4 cup Worcestershire or BBQ sauce
• 1/2 lb. firm tofu, mashed
• 1 1/2 cups cooked brown rice
• 1/4 tsp. nutmeg
Adjust seasonings/add salt according to taste.
Place into oven-safe dish, top with panko for crunchy yum-yum sensation.
Bake at 350 degrees for about 1 hour.
Let sit for about 10 minutes before consuming.
* I personally like to make this the day before and let it sit in the refrigerator overnight. I feel that it lets all the flavors combine.
