Vegetarian Tofu Meatloaf

DSC_1113

My love and admiration for vegetarian food started not long ago, just a few years back when I was invited to dine at Wujie vegetarian restaurant  here in Shanghai. That dinner revealed to me a totally new culinary world made of beans, greens and soya.

Ever since that dinner, I have tried to incorporate more vegetarian dishes into my diet. I know for a fact that I will never convert to vegetarianism but I do like from time to time to treat myself with something healthier and better for me.

This meatless meatloaf is made with tofu, eggplant and mushrooms and it is dressed with a deliscious mushroom gravy. It’s easy to make, tasty and packed with nutrients.

Here is the recipe!

Ingredients (serves 6):

  • 400 gr Japanese eggplants
  •  1/2 cup almonds
  • 400 g firm tofu
  • 250 g shiitake mushrooms
  • 1 clove garlic
  • 1-1/2 cup rolled oats
  • 1 large egg
  • 1/2 tsp salt
  • 1/4 tsp chili flakes
  • 1/4 fresh chopped parsley

for the gravy

  • 300 g mushrooms
  • 2 tbsp butter
  • 1/4 cup heavy cream OR 1/2 cup of whole fat milk
  • 1 cup vegetable broth
  • 2 tbsp flour
  • 1 tbsp Marsala wine
  • salt and pepper
  • 2 tbsp of freshly chopped parsley

Place almonds into a food processor…YES, I finally got one!

DSC_1086

and pulse the nuts until ground

DSC_1087

Grill the eggplants, then when skin is black, wrap them in plastic foil and let them steam for about 20 min

DSC_1088

Then peal off the skin

DSC_1091

Grab a nice piece of firm tofu

DSC_1090

wash the shiitake mushrooms

DSC_1089

and place the mushrooms, tofu, eggplant, salt, chili flakes, black pepper, egg and parsley in the food processor with the grounded almonds

DSC_1092

Pulse until creamy. Add the rolled oats and pulse it a few more time

DSC_1093

Transfer the mixture into a loaf pan and bake at 200 C for 1 hour

DSC_1094

In the meantime make the gravy. Wash and chop up the mushrooms

DSC_1095

In a saucepan melt the butter

DSC_1096

add the mushrooms and cook them for about 10 min, stirring occasionally. Season with salt and pepper, then scatter the flour, stir again. Pour in Marsala wine and the broth and keep cooking until liquid thickens.

DSC_1099

 

Add the cream and 1 tbsp of fresh chopped parsley

DSC_1101

NOTE: to reduce fat content I used whole fat milk and let me tell you something, it worked just fine!

Remove the meatloaf from the oven and let it cool down

DSC_1097

then unmold it and slice it up

DSC_1111

and serve it with the mushroom gravy and some freshly chopped parsley!

DSC_1112

Enjoy

Love

- LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.

  • http://www.amuse-your-bouche.com/ Becca @ Amuse Your Bouche

    I have a bit of a hit-or-miss relationship with tofu but this meatloaf looks just gorgeous! I love how different it is to a lot of meatless loaves you see. Pinning!

  • WUJIE Restaurant

    So happy we were able to inspire you to eat a little more vegetarian!

    • http://www.expatcucina.com Dani

      :)