Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Onion, sliced or chopped
1 Half Green Pepper, sliced
2 c Chopped mushrooms [or less
-to taste]
1 Clove Garlic, minced
1/2 c Olive Oil [for sautee-ing
-the above]
2 c Newman's Own Italian
-Dressing
1 pk Vegetarian Hamburger, Tofu
-Crumbles
4 c Bread crumbs [I use whatever
-I have
Left -- wheat, Italian --
The more kinds, the
Better]
2 cn Italian Tomato Paste
2 c Mozzarella Cheese, shredded
1/2 c Parmesan cheese
1 Egg, room temperature
Pepper
Oregano
Salt

Saute the chopped onion, garlic and olive oil in a saute skillet (at
least 8"), until glassy. Add the Green pepper, mushroom and HALF the
Newman's Dressing, reduce heat and continue to saute until peppers
are cooked (no longer crunchy). Add seasoning to personal
preference. Preheat oven to 425*. Meanwhile in a large bowl, combine
the bread crumbs (I usually just take stale bread and tear it up into
small pieces), one can of the tomato paste, cheeses and Tofu. Beat
the egg separately, and add to Tofu-Bread mixture. Combine until
bread is thoroughly saturated. Add sauteed vegetables and remaining
Newman's Dressing. The Meatloaf mixture should be cohesive enough to
form into a loaf, but not soggy. If the mixture is too soggy, add
more bread. If the mixture is too crumbly, add more dressing, or
tomato paste. Tofu has a tendency to separate, so the more bread and
cheeses, the better. Spray a loaf pan with a non-stick cooking spray,
and spoon tofu mixture into pan, spreading to an even level. Spoon
remaining can of Tomato paste over tofu mixture, and spread evenly
over the top. Bake in 425 * oven 15-25 minutes, or until juices
bubble up around the edges.

Browse by categories