Pecan Tofu Loaf

This recipe comes from the cookbook High Road To Health. I don't think I would recommend this cookbook since this recipe is the only one I have enjoyed. In all fairness I have not made all of the recipes in it but I have made several. So here is the one hit wonder.
 

1 tsp olive oil
2/3 cup onion, finely chopped
2 1/2 tsp garlic, finely chopped
8 medium mushrooms, finely chopped

1/2 cup pecans, chopped
1/2 cup almonds, chopped
1/4 cup nutritional yeast flakes*
2 Tbsp brown rice flour
2 Tbsp cornstarch mixed with 1 Tbsp water
1 1/2 tsp salt
3/4 tsp garlic powder
1/2 tsp basil
1/4 tsp oregano
1/4 tsp pepper

1 (454g) firm tofu, drained/pressed*
5 Tbsp raw tahini
Special sauce (recipe below)


Sauté the onion in olive over medium heat for 3 minutes. Add the mushrooms and cook, covered for 5 minutes. Add the garlic and cook for 2 minutes more.

Place the pecans and almonds in a blender. Using short stokes at medium speed chop the nuts until then have the texture of very coarse corn meal. Combine nuts, nutritional yeast, flour, cornstarch mixture, salt, garlic powder, basil, oregano and pepper in a large mixing bowl and mix well.

With your hands crumble up tofu in small pieces. Combine the tofu thoroughly with the onion mushroom mixture and tahini. Add to the dry ingredients and combine well using your hands. Press firmly into an oiled loaf pan and bake at 350 F for 1 hour. While the loaf is baking, prepare the sauce. Remove loaf and let stand, covered, for 15 minutes. Then serve with a thin layer of special sauce over top.


Special Sauce

1/2 cup water
1/3 cup onion, chopped
1/4 cup ketchup
1/4 cup regular BBQ
2 Tbsp olive oil
2 tsp Dijon mustard
1/4 tsp black pepper


Place all ingredients in a pot and bring to a boil then cover and simmer over lowest setting for 25 minutes. This special sauce recipe was given to me by my friend, Sid.


* How To Press Tofu