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Polarity Nutrition Recipe: Tofu Nut Loaf & Autumn Apple Bread Dressing

By November 14, 2022Newsletter, Uncategorized

Tofu Nut Loaf

2 lbs tofu, crumbled
4 c cooked onion, diced (steam or sautéed)
3 cloves garlic, minced
1/2 tsp sea salt
1 tsp powder veg broth (avoid yeast extracts or MSG)
2 tsp marjoram
2 T parsley, minced
3/4 c Myoko’s cultured butter (vegan)
1 1/2 c nutritional yeast, maxi flakes
1 1/2 c bread crumbs of choice
2 c green onions, chopped
3 c Myoko’s cheddar cheese, grated (vegan)
2 c tomato sauce or ketchup
2 c nuts (roasted salted sunflower seeds, chopped almonds and filberts mix) 

Mix all ingredients and place in a 9” x 13” pan.  

Bake for one hour @ 350°  

Garnish with additional grated cheese, chopped nuts and parsley.

Autumn Apple Bread Dressing

Preheat oven to 350° 

Blend together and set aside:
1/4 c apple juice
2 T liquid aminos
1/2 T miso
1/4 tsp garlic granules (or fresh garlic to taste) 

Sauté together: 

1 1/2 cups onion, chopped
1/4 c almond, olive or coconut oil (going for a more neutral oil) 

Mix together in a large bowl: 

2 c whole grain or gluten free bread cubes
2 c long grain brown rice, cooked
1 c celery, sliced
1/2 c pecans, chopped
3T parsley, minced
1/2 tsp sage
1/2 tsp thyme
1/2 tsp sea salt
1/4 tsp rosemary
The sautéed onions 

Lightly mix in the wet ingredients. Place in a 1 1/2 quart casserole or 9” x 9” pan and bake for 45 minutes.  

Recipes slightly modified by Sea Cummins from the Alive Polarity at Murrieta Hot Springs Resort Cookbook. Thanks to Jane Buck for providing the books and all the testing and editing. 

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