Baked Cashew Loaf

I ate this when attending a weekend workshop, where it was served for lunch by the woman running the workshop, a naturopath and herbalist. it was so delicious that all the participants wanted a copy of the recipe. she served the loaf with her own tomato sauce. the ingredients blended together so well - and the texture and flavour was so delicious - that i would have been hard-pressed to have guessed all the ingredients. i only ate it warm, but my guess is that it would also be flavoursome cold with perhaps cucumber, sprouts or baby spinach leaves in a sandwich to take to work next day. i have since come across a similar recipe in an early 1990s australian women's weekly recipe book.

Steps

Combine first seven ingredients.

Process tofu , egg and soy sauce and combine these with cashew and vegetable mixture.

Lightly oil or line log tin with glad bake.

Firmly press mixture into tin and bake at 190 c for 30 to 35 minutes.

Serve hot or cold with tomato sauce and salad.

Tomato sauce: pasta sauce , tomato paste , basil and orange juice.

Ingredients

roasted cashew nuts, onion, garlic clove, carrot, parsley, sweet basil, plain flour, tofu, egg, soy sauce, pasta sauce, tomato paste, basil, orange juice