www.DrFuhrman.com
2 tablespoons arrowroot
powder
4 tablespoons water
2 teaspoons Bragg Liquid
Aminos
1 box soft tofu, drained and
patted dry with paper towel
3/4 cup chopped walnuts
1 1/4 cups chopped onions
1/2 cup chopped celery
2 cups chopped portobello
mushrooms
1 tablespoon water
1 tablespoon Dr. Fuhrman's
VegiZest or other n-salt-seasoning blend, adjusted to taste
2 teaspoons Spike (no salt)
1 1/2 teaspoons oregano or
Dr. Fuhrman's MatoZest
1 1/2 teaspoons basil
1/2 teaspoon sage
3/4 cup whole grain bread
crumbs
1 1/2 cups cooked brown rice
Instructions:
Preheat oven to 350 degrees F.
Mix arrowroot powder, water, aminos, and tofu together in a high-powered blender. Add walnuts & blend until smooth.
Saute onions, celery, and mushrooms in water with seasonings and herbs until vegetables are soft, stirring occasionally.
In a bowl, mix together tofu mixture, vegetables, bread crumbs and cooked rice.
With a paper towel, spread a small amount of olive oil in a loaf pan. Add mixture to pan and bake for 1 hour and 15 minutes. Let cool for 30 minutes. Turn loaf out and slice.
Note: May be served with low sodium ketchup and thinly sliced raw onion.
Preheat oven to 350 degrees F.
Mix arrowroot powder, water, aminos, and tofu together in a high-powered blender. Add walnuts & blend until smooth.
Saute onions, celery, and mushrooms in water with seasonings and herbs until vegetables are soft, stirring occasionally.
In a bowl, mix together tofu mixture, vegetables, bread crumbs and cooked rice.
With a paper towel, spread a small amount of olive oil in a loaf pan. Add mixture to pan and bake for 1 hour and 15 minutes. Let cool for 30 minutes. Turn loaf out and slice.
Note: May be served with low sodium ketchup and thinly sliced raw onion.
Serves: 6
Preparation Time: 20 minutes
