Estimated Nutrition (whole recipe, rough)
Counts 4 of 9 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Tofu | 100g firm | 76 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Arrowroot | not in our table | 0 |
| Agar | not in our table | 0 |
| Malt | not in our table | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lbs tofu
- 2 tbsp arrowroot
- 3 tbsp Vogue Vegy Base
- 3/4 tsp sea salt
- 1/4 tsp white pepper
- 1 1/2 tsp agar flakes OR 1 tsp agar powder
- 2 tbsp barley malt syrup
- 2 tbsp water
- =
Directions
1.Wash the tofu, pat it dry, and cut it into small pieces.
2.Put the tofu, arrowroot, soup base, salt, pepper, and agar flakes in a food processor and blend to a smooth paste.
3.Oil and flour the loaf pan (or line it with baking liner paper after oiling).
4.Spread a layer of tofu paste inside the pan, lining the bottom and all four sides. Use all but about 1 cup of the paste.
5.Firmly but gently press the dressing into the pan, on top of the tofu paste "liner".
6.Try to avoid displacing the tofu.
7.Cover the dressing with the remaining tofu, carefully sealing the edges.
8.Cover the pan with foil, making certain the foil doesn"t come in contact with the tofu.
9.Bake in a preheated oven at 350°F for 30 to 40 minutes.
10.Then remove the foil cover, glaze the top of the loaf with the dissolved barley malt syrup, turn the oven up to 450°F,
11.Continue baking for 10 minutes.
12.Remove from oven and allow the loaf to cool for about 10 minutes.
13.Unmold, slice, and serve hot with a sauce of your choice.