Mushroom Tofu Loaf
1 lb mushrooms, sliced
1/2 cup red wine
1 small onion, finely chopped
5 cloves garlic, minced
1 - 2 tablespoon olive oil
2 lbs extra firm tofu, pressed for at least 2 hours
2 tablespoons nutritional yeast
salt to taste
1/4 cup boiling water
2 vegan bouillon cubes
2 tablespoons balsamic vinegar
cayenne pepper to taste
freshly ground black pepper to taste
Preheat oven to 350 degrees. Sauté mushrooms, onions, and garlic over medium heat in olive oil and 1/4 cup red wine, until liquid is almost gone. Meanwhile, break tofu into chunks and put in food processor, process until smooth. Add nutritional yeast and salt, keep in mind that the bouillon cubes in the basting sauce have a lot of salt, so I just use about a teaspoon in the tofu mixture. Add mushroom mix, process until mushrooms are cut into small chunks.
Prepare something to mold the tofu into- I have used a shallow bowl lined with foil or cheesecloth. Spoon tofu mixture in, smoothing out the surface. Invert onto a pan lined with foil, and pull the edges of the foil up around the loaf. If that is not enough to cover it, use the bowl lining or a new piece of foil.
Pour boiling water into small container, something easy to pour from. Mix in bouillon cubes, stir with fork until well dissolved. Add remaining wine, balsamic vinegar, and cayenne pepper. Pour over loaf, just enough to coat the whole surface. Cover loaf, bake, basting every 15 minutes or so, for 1 hour. Uncover, bake for 15 minutes, until surface is slightly browned. Let stand 10 minutes, cut and serve.