Rice And Tofu Loaf Recipe

Name: Rice And Tofu Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 block tofu; 1 1/2 c. cooked rice; 1 small onion, diced; 2 carrots, grated; 1 leek, cut in half lengthwise and diced; 2 cloves garlic, minced; 1 1/2 Tbsp. sesame oil; 1 Tbsp. soy sauce; 1/4 tsp. Herbamare; 2 tsp. dried herbs (thyme, basil, etc.); handful fresh parsley, minced

Servings: persons

1 block tofu
1 1/2 c. cooked rice
1 small onion, diced
2 carrots, grated
1 leek, cut in half lengthwise and diced
2 cloves garlic, minced
1 1/2 Tbsp. sesame oil
1 Tbsp. soy sauce
1/4 tsp. Herbamare
2 tsp. dried herbs (thyme, basil, etc.)
handful fresh parsley, minced

1
Crumble or mash tofu into a bowl.
2
Heat oil in skillet and saute onion, garlic and leek, adding Herbamare and dried herbs. Add carrot and continue to saute for a few minutes until veggies are soft.
3
Add veggies and other ingredients to tofu and mix well. Transfer to oiled loaf pan or casserole dish; cover with foil and put in preheated 375u00b0 oven.
4
After 30 minutes, remove foil and continue to cook for another 15 minutes until golden and slightly crisp on top.
5
Allow to cook for approximately 20 minutes before removing from pan and slicing.
6
Delicious served with Sesame Miso sauce.

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* 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 11 ingredients. The key ingredients include: 1 block tofu, 1 1/2 c. cooked rice, 1 small onion, diced, 2 carrots, grated, and more.

Yes, Rice And Tofu 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.

Rice And Tofu Loaf

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