Tofu Loaf

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Tofu Loaf

Serves: 48


	Ingredients 10 lbs extra-firm tofu, cut into 2" squares 1 Tbsp salt 3 lbs chopped water chestnuts 2 lbs shredded carrots 3 lbs drained canned mushroom stems and pieces 1 lb sliced green onions 25 large beaten eggs 1-1/2 qts mayonnaise 1-2 Tbsp salt 1-1/2 tsp pepper 1 (50 oz) can condensed cream of mushroom soup or 98% fat-free cream of mushroom soup

Method

In large saucepot cook tofu in boiling water with 1 Tbsp salt for 5 minutes. Drain. Crumble tofu. Add water chestnuts, carrots, mushrooms, and green onions.

Mix eggs, mayonnaise, 2 tsp salt and pepper. Add to tofu mixture. Toss to mix.

In each of 2 baking pans (12" x 20" x 2") evenly divide vegetable mixture. Bake at 300 degrees F for 30 minutes. Top each pan with 1/2 can soup. Bake until internal temperature is 140 degrees F or higher for 3-1/2 minutes and loaf is set, about 30 minutes.

Hold at 140 degrees F or higher. Cut each pan into 24 portions. Portion 1 piece each.

Yield: 48 (8 oz each) servings.