Recipe #1641
Parmesan Vegetable Loaf
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 50 min |
| Total: | 1 h 20 min |
6
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Tofu |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 zucchini, diced
- 2 stalks of celery, diced
- 1 cup (250 mL) broccoli
- 1 Tbsp (15 mL) margarine
- 2 tsp. (10 mL) Irresistibles chili powder*
- 1 tsp. (5 mL) Irresistibles dried oregano*
- Salt and pepper to taste
- 2 potatoes, cooked
- 2 egg whites*
- 1 whole egg*
- 1 cup (250 mL) cubed tofu
- 1/3 cup (80 mL) 1% milk
- 1/2 cup (125 mL) breadcrumbs*
- 3 Tbsp. (45 mL) tomato paste*
- 1/2 cup (125 mL) grated Parmesan
Preparation
Preheat oven at 375°F (190°C).
Brown garlic, onion, zucchini, celery and broccoli in margarine 4-5 minutes.
Add chili powder, oregano, salt and pepper and cook 1-2 minutes more.
Transfer vegetables to food processor.
Add potatoes, eggs, tofu and milk and purée until smooth.
Transfer to large bowl and add breadcrumbs, tomato paste and Parmesan, mixing thoroughly.
Brush bottom and sides of a loaf pan with melted margarine.
Transfer mix to pan and bake for 35-40 minutes.
Suggestion
Broccoli can be kept from two to five days in the crisper drawer of your refrigerator.The skin of the summer squash is tender and easily bruised. It should be handled with care. Summer squash can be refrigerated for a few days in a perforated plastic bag.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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