Tuesday, January 02, 2007

Smoky Tempeh/Tofu Loaf, Prune Ketchup, Fingerling Potatoes with Shiitake Gravy

Dinner 1/02

Smoky Tempeh/Tofu Loaf with Prune Ketchup

Fingerling Potatoes with Shiitake Gravy

in the December 2006 Food & Wine, Grant Achatz has a recipe for a Smoky Meatloaf (and Prune Ketchup) that we adapted and made a half-recipe for mini-loaf pans.

The prune ketchup recipe was already vegan to start with, always a bonus. Note: even a half recipe will make plenty of ketchup. ;)

Here's the adapted recipe -- it makes six (1/2 cup) mini-loaf pans.


1/2 tablespoon celery seeds
1/2 tablespoon fennel seeds
1/2 tablespoon black peppercorns
1/2 star anise pod, broken
1 tablespoons vegetable oil
1/8 cup minced onion
1/8 cup minced fennel bulb
1/2 small celery rib, minced
1/2 garlic clove, minced
1 tablespoons sweet Pimentón de la Vera (smoked Spanish paprika)
1 block of extra firm tofu, smoked with hickory, coarsely chopped
1 block of tempeh, smoked with hickory, coarsely chopped
1 box soft tofu
1/8 cup pure maple syrup (or agave)
1/2 cup fresh pumpernickel bread crumbs
1/4 cup shelled unsalted pistachios
1 tablespoon kosher salt, smoked sea salt or tamari


1. In a stovetop smoker box, smoke the tofu and tempeh, using hickory wood, for 20 minutes. If you don't have one, you can add liquid smoke to taste while cooking the tempeh/tofu.

2. Preheat the oven to 350°. In a spice grinder, combine the celery seeds, fennel seeds, peppercorns and star anise and grind to a powder.

3. In a large skillet, heat the oil. Add the onion, minced fennel, celery, garlic, Pimentón and the ground spices and cook over low heat, stirring occasionally, until the vegetables soften, about 8 minutes. Let cool to room temperature.

4. Stir-Fry the smoked tofu until browned, remove. Stir-Fry the smoked tempeh (Isa's tempeh bacon recipe would be ideal here) until browned.

5. In a food processor, pulse the tempeh and tofu until finely ground. In a large bowl, mix the tempeh with the tofu. Mix in the soft tofu and maple syrup (or agave) followed by the vegetable mixture, bread crumbs, pistachios and salt.

6. Spray the inside of the loaf pans with oil. Pat the mixture firmly into the mini-loaf pans and set them on a large rimmed baking sheet. Bake for about 35 minutes until they start to pull away from the side of the loaf pans. Let rest for 10 minutes. Serve with the Prune Ketchup.

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