P.S. It does have a little tofu in it but you really can't taste it. It's just a binder. I'm sure you could sub it if you really wanted to, but it's great as is. I've never served it to an omni who didn't love it.
OH MAN. I WILL MAKE THIS TONIGHT. Or possibly tomorrow. Have you every tried freezing it? I dunno what to do with the other half of the tofu, so maybe I'd make two loafs. OH WAIT I GUESS I COULD JUST FREEZE THE TOFU. I dunno. Do you make it on tinfoil as the recipe suggests?
One thing that is sort of confusing in this recipe - he says "3/4 cup of cooked and drained lentils" which seemed like not a lot of lentil for an entire life. So I cook 3/4 cup of dry lentils and use whatever comes out of that. I like it lentil-y!
I've never tried freezing it but it seems like it would freeze well. I do use tinfoil because it makes it easier to just wrap up the leftovers and stick them in the fridge.
Enjoy! I'd be interested to hear how it comes out.
Do you use silken extra firm tofu, or just regular extra firm tofu? Mine is cooling right now, but I'm a little skeptikal. The uncooked stuff TASTED good, but it seems like it might be a little crumbly, and I had a really hard time applying the tomato topping. Oh well, I guess taste is the important part, I can experiment with the rest.
http://www.myvegancookbook.com/blog/?p=61
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I've never tried freezing it but it seems like it would freeze well. I do use tinfoil because it makes it easier to just wrap up the leftovers and stick them in the fridge.
Enjoy! I'd be interested to hear how it comes out.
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