tofu pecan

Food for Life – Tofu Pecan Loaf

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The meat diet is the serious question. Shall human beings live on the flesh of dead animals? The answer, from the light that God has given is, No, decidedly No. Health reform institutions should educate on this question. Physicians who claim to understand the human organism ought not to encourage their patients to subsist on the flesh of dead animals. They should point out the increase of disease in the animal kingdom. The testimony of examiners is that very few animals are free from disease, and that the practice of eating largely of meat is contracting diseases of all kinds,—cancers, tumors, scrofula, tuberculosis, and numbers of other like affections.” Counsels on Diet and Foods, 388.

Tofu is an excellent substitute for meat and dairy products in many vegetarian recipes. There are two basic types of tofu. Silken tofu is soft and can be utilized as an ideal additive for dressings, sauces, and in dairy-free versions of ice cream or cheesecake. Firm tofu, on the other hand, comes in a more solid form. It can be stir-fried, grilled, scrambled, pickled, smoked, baked or barbecued.

Easy to digest, tofu is high in protein and calcium, low in saturated fat and salt, and free of cholesterol. Tofu is also a superior source of magnesium, iron, zinc, and Vitamin B. Documentation of the nutritional benefits of tofu continues to accumulate. More tofu in the diet means fewer cancers and less heart disease. More tofu also means a lower risk of osteoporosis, and for women, eating a lot of tofu translates to an escape from the symptoms so popularly tied to menopause (in the Western Hemisphere).

Tofu Pecan Loaf

1 cup bread crumbs

1 cup soy milk

Soak bread crumbs in milk for 10–15 minutes. Then add:

16-ounce block tofu, mashed

1 cup oats

1 large onion, chopped

1 cup pecans, finely chopped

4 Tablespoons soy flour

2 Tablespoons Bragg Liquid Aminos

2 teaspoons salt

1 teaspoon paprika

1 teaspoon Italian seasoning

Mix all ingredients together well then let stand for 5 minutes. Place mixture in a Pam-sprayed or lightly oiled loaf pan. Bake at 375 degrees for one hour, until set in the middle.

A friend of Steps to Life, Margaret Murray enjoys reading LandMarks and watching sermon videos on Sabbath. She lives on the Sussex Coast at Eastbourne, England.

Do you have a favorite vegan recipe you are willing to share with LandMarks’ readers? Send it to us with a photo of you, if available, and a two or three line bio. We will consider all submissions. Send to the address below or by e-mail at: landmarks@stepstolife.org.

LandMarks Recipes
Steps to Life Ministry
P.O. Box 782828
Wichita, KS 67278

Food for Life — Vegetables and Fruit

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Thanksgiving time again! How quickly time flies, especially at this time of year! “Thank you Lord for all You have done for each one of us in the past year . . . for bringing us through the valley of the shadow of death, being close beside us and giving us of Your strength. Also thank You for the healing you have given so many of us, and thank You for answering the prayers of Your people the world over! We praise Your holy name for everything we have to be thankful for, because if it were not for Thy great goodness we would all be eternally lost.”

“In order to maintain health, a sufficient supply of good, nourishing food is needed.

“If we plan wisely, that which is most conducive to health can be secured in almost every land. The various preparations of rice, wheat, corn, and oats are sent abroad everywhere, also beans, peas, and lentils. These, with native or imported fruits, and the variety of vegetables that grow in each locality, give an opportunity to select a dietary that is complete without the use of flesh meats.

“Wherever fruit can be grown in abundance, a liberal supply should be prepared for winter, by canning or drying. Small fruits, such as currants, gooseberries, strawberries, raspberries, and blackberries, can be grown to advantage in many places where they are but little used and their cultivation is neglected.

“For household canning, glass, rather than tin cans, should be used whenever possible. It is especially necessary that the fruit for canning should be in good condition. Use little sugar, and cook the fruit only long enough to ensure its preservation. Thus prepared, it is an excellent substitute for fresh fruit.

” Wherever dried fruits, such as raisins, prunes, apples, pears, peaches, and apricots are obtainable at moderate prices, it will be found that they can be used as staple articles of diet much more freely than is customary, with the best results to the health and vigor of all classes of workers.

“There should not be a great variety at any one meal, for this encourages overeating and causes indigestion.

“It is not well to eat fruit and vegetables at the same meal. If the digestion is feeble, the use of both will often cause distress and inability to put forth mental effort. It is better to have the fruit at one meal and the vegetables at another.

“The meals should be varied. The same dishes, prepared in the same way, should not appear on the table meal after meal and day after day. The meals are eaten with greater relish, and the system is better nourished, when the food is varied.

“It is wrong to eat merely to gratify the appetite, but no indifference should be manifested regarding the quality of the food or the manner of its preparation. If the food eaten is not relished, the body will not be so well nourished. The food should be carefully chosen and prepared with intelligence and skill.” The Ministry of Healing, 299–300.

Tofu Pecan Loaf

1 cup pecans, ground

1 medium onion,

1 1/4 cup tofu, crumbled chopped fine or mashed

1/4 t. celery salt

2/3 cup soymilk

1/2 t. onion salt

1 cup cooked brown rice

1/2 t. garlic salt

1 cup celery, chopped fine

1 T. Bragg’s liquid aminos

Mix and place in sprayed casserole dish. Cover and bake at 350° for 45 minutes. Uncover and bake at 350° for 15 minutes.