Quinoa Tofu Nut-Loaf Recipe

Name: Quinoa Tofu Nut-Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked quinoa; 1 1/2 cups water or 1 1/2 cups vegetable broth; 3/4 cup uncooked oats; 1 (15 ounce) can garbanzo beans, rinsed and drained; 1/2 cup water or 1/2 cup vegetable broth; 1 lb tofu, firm; 1 cup chopped onion; 1 cup carrot, grated; 1 cup celery, diced; 1/2 cup sun-dried tomato, diced; 1 cup cashews, ground; 1 cup walnuts, ground; 1 egg; 1/4 cup wheat germ; 1 teaspoon thyme; 1 tablespoon parsley; 1/2 teaspoon rosemary; 1 garlic clove; 1 tablespoon extra virgin olive oil; salt & fresh ground pepper

Servings: persons

1 cup uncooked quinoa
1 1/2 cups water or 1 1/2 cups vegetable broth
3/4 cup uncooked oats
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup water or 1/2 cup vegetable broth
1 lb tofu, firm
1 cup chopped onion
1 cup carrot, grated
1 cup celery, diced
1/2 cup sun-dried tomato, diced
1 cup cashews, ground
1 cup walnuts, ground
1 egg
1/4 cup wheat germ
1 teaspoon thyme
1 tablespoon parsley
1/2 teaspoon rosemary
1 garlic clove
1 tablespoon extra virgin olive oil
salt & fresh ground pepper

1
Preheat oven to 350u00b0F Lightly grease an 8-inch loaf pan with oil; set aside.
2
Set water or vegetable broth to boil and add quinoa. Immediately cover and remove from heat. Do not uncover until ready to use.
3
Combine oats, garbanzo beans and water in a food processor. Process until smooth.
4
Break tofu up into small chunks. In large bowl combine all ingredients, including cooked quinoa.
5
Mold into lightly oiled loaf pan.
6
Cover and Bake at 350 for 45 minutes. Uncover and bake for 10 minutes more. Watch for it to brown but not dry out.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup uncooked quinoa, 1 1/2 cups water or 1 1/2 cups vegetable broth, 3/4 cup uncooked oats, 1 (15 ounce) can garbanzo beans, rinsed and drained, and more.

Yes, Quinoa Tofu Nut-Loaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Tofu Nut-Loaf

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