Recipe by: Deborah Wolfe
1 lb firm or extra-firm Tofu, frozen & thawed & gently pressed dry
1 quart water
1/4 cup vegan 'chicken' bouillon powder
1 Tbs vegan 'beef' bouillon powder
1 tsp sugar or Sucanat
1/2 tsp celery seed
1 10-oz can Chinese Braised Gluten (chai pow yu), or 10 oz Seitan, drained
6 - 8 slices thick bread, made into crumbs
Vegan 'chicken' broth (reserved from cooking Tofu)
Slice or dice Tofu.
Put water, bouillons, sugar, and celery seed in a pot.
Bring to boil.
Turn down to simmer.
Simmer for 30 minutes.
Drain Tofu, reserving broth.
Put Tofu and Gluten into processor.
Process to a chunky paste.
Put in bowl.
Add breadcrumbs until a mixture is obtained that can be formed into a loaf.
Pack into a loaf pan or form into a loaf on a baking sheet.
Bake, covered, 30 minutes at 350 F, basting with broth occasionally.
Cool and slice.
Serve with gravy.
From IVU Holiday Recipes