Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.
24 ounces tofu
1 1/2 tablespoons all-purpose flour
1 egg white (beaten, reserve egg yolk)
1 pound lean ground beef
1 small onion (finely chopped)
2 slices whole-wheat bread
2 tablespoons milk
2 tablespoons snipped parsley
3 tablespoons green peas (cooked)
2/3 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1/2 teaspoon salt
Crumble bread into pieces; soak in 2 tablespoons milk.
Beat tofu with hand mixer; add 1 1/2 tablespoons flour and 1/2 teaspoon salt.
Beat 1 egg white.
Add to tofu, mix well.
Add 1 tablespoon cooked peas.
Mix ground beef, chopped onion, parsley, 1 egg plus one egg yolk, breads 2 tablespoons peas, ground nutmeg and 2/3 teaspoon salt & 1/4 teaspoon pepper.
Coat bottom of meatloaf pan with thin film of oil. Dust with flour. Place half the meat mixture and spread evenly. Sprinkle 1 tablespoon flour over meat.
Spread tofu mixture evenly over the meat. Sprinkle 1 tablespoon flour and top with remaining meat mixture. Bake in 350 degree oven uncovered for 35 – 45 minutes or until wooden pick or fork inserted in center comes out clean. Serve with tomato slices or baked potatoes.
Makes 6 servings