Perfect for your elegant occasions, this cruelty-free meatloaf has an inimitabile and delicate taste, slightly spicy. It will win you over at first taste: it melts in your mouth 😀 !
250 g of smocked tofu
4 tablespoons of soy yogurt without sugar or flavours
3 teaspoons of garlic paste
2 tablespoons of lemon juice
3 tablespoons of instant seitan
1,5 lt of vegetable broth
ginger powder to taste
2 tablespoons of soy sauce
extra virgin olive oil to taste
salt and pepper to taste
The day before you prepare the meatless meatloaf, cut the smocked tofu into slices and cover them with a mixture composed by soy yogurt, 2 teaspoons of garlic paste, some ginger powder, salt, oil (just a bit!) and the lemon juice, then let them rest in the refrigerator, into a glass box. The day after, pur the tofu slicers and the soy yogurt sauce into the mixer and whisk well to obtain a smoothy cream, then add 1 ladle of vegetable broth, 1 teaspoon of garlic paste, some ginger powder and pur it in a pot over low heat. Wait until the mixture will dry, becoming a thick cream, then add the instant seitan, the soy sauce, a generous dash of pepper, salt and another little ladle of vegetable broth, stirring it well to obtain a soft and silky paste, but not sticky. Knead it with your hands, to forrm a long sausage and wrap it tightly in a fine linen cloth, before cooking it in the remaining vegetable broth, for 30 minutes, into a pressure cooker. Slice your meatless meatloaf when cold, then roast the slices in a pan, on both sides, using two tablespoons of oil. Serve it accompained with cooked or raw vegetables.