Simple Tofu Egg Loaf for 50
48 8 ounce servings; 4 9x13 or 2 12x20 pans
Bakes about 1 hour at 300 degrees
The mayonaisse in this recipe provides a richness and texture which makes tofu more attractive to non-vegetarians.
10 pounds extra-firm tofu, cut into 2" squares
1 tablespoon salt
3 pounds chopped water chestnuts
2 pounds shredded carrots
3 pounds canned mushroom stems and pieces, drained and chopped
OR 5 pounds fresh mushrooms with stems, sauteed and chopped
1 pound green onions, sliced
25 large beaten eggs
1 1/2 quarts mayonnaise
1 to 2 tablespoons salt
1 1/2 teaspoons pepper
1 1/2 quarts thick mushroom or tomato gravy/sauce
OR 1 50 ounce can condensed cream of mushroom soup
Grease or spray 4 9x13 or 2 12x20 baking pans, set aside. Preheat oven to 300 degrees.
In large pot, cook tofu in boiling water with 1 tablespoon of salt for 5 minutes to firm texture slightly. You may omit this step if using previously frozen thawed tofu which you squeeze and drain.
Drain, cool and crumble tofu. Stir in water chestnuts, carrots, mushrooms, and green onions.
Mix eggs, mayonnaise, 2 teaspoons salt and pepper. Pour over tofu mixture and mix well.
Evenly divide the tofu mixture into the pans.
Bake at 300 degrees F for 30 minutes. Top each pan with 1/2 gravy or soup. Bake until internal temperature is 140 degrees F or higher and loaf is set, about 30 minutes.
Cut into 48 portions. Hold at 140 degrees F or higher.
