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Pecan Tofu Loaf


Pecan Tofu Loaf

Ingredients
1 lb. raw pecans, chopped
2 large onions, diced
2 14 oz. pkgs. organic tofu
1 12 oz container tofutti sour cream
3 Tbsp. soy or earth balance margarine
3 Tablespoons Mckays chicken style seasoning, vegan special
1 Tbsp. vege-sal
1 Tbsp. onion powder
1 box organic corn cereal, juice sweetened preferred, (I use Natures Path)
1 cups vegetable broth
2 Tbsp. arrowroot powder

Directions
Preheat oven to 350°
Step 1- Rinse and squeeze water from the tofu. In a bowl, crumble tofu. Add the tofutti sour cram and mix well. Set aside.
Step 2- In a 9X13 prepared casserole dish add the tofu mixture, diced pecans, arrowroot powder and cereal.
Steps 3- In a skillet add earth balance, onions, Mckays chicken style seasoning, vege-sal and onion powder. Sauté on medium heat until onions are transparent. Add 4 cups of vegetable broth to the onion mixture, stir and pour over the nut mixture. Mix all ingredients well. Bake covered for 45 minutes. Remove lid, or foul and bake an additional 10-15 minutes until golden brown. Serve warm
Recipe by: Melody Prettyman

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