By: Steve B.
|Time:||1 hr (30 min to prepare, 30 min to cook)|
|Meal type:||Main Dish|
|Number of Servings:||4|
1 L b firm or extra-firm Tofu, frozen & thawed & gently pressed dry
1 quart water
0.25 cup vegan 'chicken' bouillon powder
1 tablespoon vegan 'b*ef' bouillon powder
1 teaspoon sugar or Sucanat
0.5 teaspoon celery seed
1 each oz can Chinese Braised Gluten (chai pow yu), or 10 oz Seitan, drained
6 each 8 slices thick bread, made into crumbs
1 each Vegan 'chicken' broth (reserved from cooking Tofu)
|Slice or dice Tofu.
Put water, bouillons, sugar, and celery seed in a pot.
Bring to boil.
Turn down to simmer.
Simmer for 30 minutes.
Drain Tofu, reserving broth.
Put Tofu and Gluten into processor.
Process to a chunky paste.
Put in bowl.
Add breadcrumbs until a mixture is obtained that can be formed into a loaf.
Pack into a loaf pan or form into a loaf on a baking sheet.
Bake, covered, 30 minutes at 350 F, basting with broth occasionally.
Cool and slice.
Serve with gravy.