Three Veggie, Herb and Tofu Loaf
Not all ICers can tolerate soy products and tofu is soy, so only make this for yourself if you know that you can easily eat tofu without encountering any bladder issues.
IBSers will like this dish as an alternative to beef and other red meat based meatloaves. It’s vegetarian as is, and can be made vegan if you use soy cream cheese instead of cow’s milk cream cheese (check health food stores for soy cream cheese).
Those who follow a low oxalate diet will want to omit the parsley; you could use some green onions instead or increase the amount of chives for extra flavour. You could sprinkle a little cheese over the top if you like right before you pop it in the oven.
Three Veggie, Herb and Tofu Loaf
450 grams (1 pound) medium firm tofu (unflavoured)
2 large or 3 small carrots, peeled and grated
1 cup of green peas (you can use fresh, frozen or even peas that have already been cooked on their own)
2 medium sized parsnips, peeled and grated
1/3 cup almonds, finely ground
125 grams cream cheese or soy cream cheese
4 tbsp (or more if you like) fresh chive, chopped
½ cup finely chopped fresh parsley
½ tsp garlic powder
Salt and freshly creaked black pepper, to taste (both optional)
Preheat your oven to 350°F. In a large mixing bowl combine all of the ingredients and stir well to incorporate. Pour into a lightly greased or non-stick loaf pan or you could use a quiche dish instead.
Bake for 45-50 minutes or until the top is nicely golden. Serve warm. Leftovers will keep in the fridge for three days, and can be reheated in the microwave or oven.
Serves 4 (you can easily multiple the recipe if you like)