Tofu (non GMO) is a great source of protein containing all 8 essential amino acids as well as being high in iron and calcium. Like other legumes. Chickpeas are also high in protein and fibre as well as important vitamins and minerals. Combining these two sources of protein creates a nutrient dense loaf which is moist and the vegetables add extra flavour and taste . I think the colours created would make it a nice festive dish!
CHICKPEA AND TOFU LOAF
Makes: 1 x large loaf
LOAF INGREDIENTS
- 1 large cup cooked chickpeas or 1 tin chickpeas
- 1 onion (diced)
- 2 garlic cloves (crushed)
- 1 celery stalk (diced)
- 1 1/2 large carrots
- 1/2 cup sunflower seeds
- 250g firm tofu
- 2 TB flaxseed (ground)
- 2 TB water
- 1 TB onion flakes
- 2 TB tamari
- 1 TB tomato paste
- 1 tsp turmeric
- 2 tsp lamb herbs
- 1/4 cup besan flour
- salt to taste
METHOD
- Lightly saute onion, garlic, celery, carrots, herbs and seasonings.
- Combine flaxseed with water and allow to stand for 5 minutes.
- Blend tofu and sunflower seeds until smooth.
- Combine all ingredients together and mix well.
- Stir in 1/4 cup besan flour to help bind together.
- Spoon into lightly greased loaf tin and bake at 180d for approximately 1 hour
TOPPING INGREDIENTS
- 2 small tomatoes
- 1 TB tomato paste
- 1/2 small capsicum
- 1 shallot
- 1/2 cup water
- salt
METHOD
- Blend ingredients until smooth
- Add enough water to assist the contents of the blender to turn easily. (you may not need 1/2 cup)
- When the loaf is almost cooked spoon the topping on top and bake a further 10-15 minutes to help set the glaze.
- Allow to cool completely before removing loaf from tin.
- Serving suggestion: Team with roast vegetables and a leafy green salad.
