Whatever, though. This stuff was fucking perfect. I will admit, though, that I was completely skeptical as I don't really love tofu. There, I said it. I don't love tofu. I like it in scrambles, and that's about it. But, I'm certain that I will never make lentil loaf again without it. It keeps it moist and helps it hold it's loafy shape.
Here's the original inspiration recipe. I did make kind of a lot of changes. But, without this recipe, I would have ended up with a dry, crumbly mess. So, I do recommend it. I just needed more spices and sauce.
So, here are the changes I made to the recipe.
- Instead of making that tomato sauce, I used ketchup and bbq sauce topped with some salt and pepper.
- I used just green bell pepper, not red.
- Instead of the 1 TB tomato mixture, I added about 2 TB ketchup and 2 TB bbq sauce into the loaf.
- I left out the balsamic vinegar, sugar, thyme (I don't like thyme) and corn meal.
- Used 1 TB coconut oil to cook the veggies in, then 2 tsp olive oil in the loaf.
- Cooked my lentils in veggie broth with some cumin and all-purpose seasoning.
- Used Braggs aminos instead of soy sauce.
- Upped the spices to:
- 1/2-3/4 tsp cumin
- 1 1/2 tsp chili powder
- 1/2 tsp dried mustard
- 1 TB dried parsley
- 1/4-1/2 tsp garlic salt
- Added these spices:
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/3 tsp Simply Organic all-purpose seasoning
- Kosher salt
- 1/4 tsp coriander
- 1/4 tsp rubbed sage
- I followed the directions as-is, except that I ran my drained tofu through my processor instead of mashing it by hand.
- I didn't measure the bbq sauce and ketchup that I brushed on the outside. I'm guessing 2 TB bbq, and 3-4 TB ketchup.
|Freshly formed loaf. About 2 inches high and 4 wide.|
|Loafy McLoaf smothered in bbq and ketchup before being baked.|
|Fresh from the oven. Much loafy love.|
|So perfect with some butter mashed Yukons and a little ketchup for dipping.|