Mix tofu, rice, and vegetables together. Add bread crumbs and rest of ingredients, except puree and vinegar, mixing well. If mixture is too dry, add a quarter- to half-cup water. "Meatloaf" should be firm, and not too liquidy. Lightly oil bread loaf pan or 4 by 4 square pan with safflower oil and place "meatloaf" in it. Mix puree and vinegar together and drizzle on top. Bake at 350 degrees for 1 hour, preferably on top shelf of oven. Source: David Fine, chef/owner, Healthy davids cafe, (Design Center), 418 Cerrillos, Santa Fe, NM -> Meatloaf story by Alan C. Taylor for the new mexican, 5/14/97 Recipe by: David Fine, Santa Fe, NM
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|Serving Size: 1 Serving (1568g)|
|Recipe Makes: 1|
|Calories from Fat: 1109 (43%)|
|Amt Per Serving||% DV|
|Total Fat 123.3g||164 %|
|Saturated Fat 17.9g||90 %|
|Monounsaturated Fat 58.2g|
|Polyunsanturated Fat 39.9g|
|Cholesterol 0mg||0 %|
|Sodium 15360.8mg||530 %|
|Potassium 4296.3mg||113 %|
|Total Carbohydrate 292.8g||86 %|
|Dietary Fiber 47g||188 %|
|Sugars, other 245.8g|
|Protein 112.6g||161 %|
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Calories per serving: 2598
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