Baked Stuffed Garden Bread

Whole Food, Plant-Based Garden Bread With a Side of Arugula

Fresh vegetables, roasted garlic, "cheese" and bread - what could be better? Fresh vegetables, roasted garlic and "cheezy" tofu fill a large loaf of multi-grain bread that is then baked to a crispy outside and warm inside. This is a fun and unique stuffed bread recipe that is easy, does not require special equipment, and will impress guests with its beauty and delectable taste.

Do not skimp on the bread you use. It doesn't have to be round. Any shape will do but it is well worth it to get a hearty, multi-grain, flavorful loaf. I used "Prairie Bread" from Whole Foods.

Once the stuffed bread is done, I highly recommend letting it sit for a few minutes and then slicing it with an electric knife. It will stay together much better and you will get a nice clean edge.

This recipe calls for one cup of "cheezy" tofu (recipe included). That recipe makes 2 cups but you can use the remaining cheezy tofu for sandwiches or as a spread on crackers.

Garden Bread

Serves 4

See photos at the end of the post for step by step bread preparation. Jump to bread preparation photos.

1 whole bulb garlic

1 large loaf of multigrain bread (not sliced)

3 ribs of celery, chopped

1/2 of a red bell pepper, chopped

1/2 of a green bell pepper, chopped

1/2 cup chopped onion

1/2 cup cherry or grape tomatoes, quartered

2 tablespoons nutritional yeast*

2 tablespoons chopped fresh parsely

1/2 teaspoon dried oregano, crumbled

1 cup cheezy tofu (recipe below-jump to recipe)

Cut a small amount of the garlic bulb off at the "flat" (root) end so that just a bit of the cloves are showing. Wrap the garlic bulb tightly in foil and bake directly on the middle oven rack for 40 minutes at 350°. Unwrap the bulb and set aside to cool.

While the garlic is roasting prepare the filling by combining celery, red pepper, green pepper, onion, tomatoes, nutritional yeast, parsley and oregano in a bowl. Set aside.

Next, make the cheezy tofu and set aside.

Cut off the top 1/3 of the bread and set aside. Hollow out the bottom of the bread leaving a one inch rim all the way around. You can use the bread pieces you hollowed out for another purpose such as croutons or bread crumbs.

Squeeze out the cloves from the cooled garlic bulb directly onto the bread cavity and spread to the edges. Discard the paper outside of the garlic bulb.

Fill the hollowed out cavity with the vegetable mixture pressing it down.

Top the vegetable mixture with the cheezy tofu spreading it to the edges. Replace the top 1/3 of the bread pressing it down into the cheezy tofu.

Arrange the bread on a large piece of foil and wrap the whole loaf tightly in the foil.

Bake the wrapped bread directly on the middle oven rack at 350° for 40 minutes or until the outside of the bread is crisp.

Remove the bread to a cooling rack and unwrap. Let cool for 5 minutes then cut into four wedges. I highly recommend you use an electric knife for this purpose. It will be easier and the cuts will be cleaner. Serve with a side of greens or fresh fruit. Enjoy and Happy Plant-Based Eating!

Baked Stuffed Garden Bread with Arugula

Cheezy Tofu

Cheezy Tofu

Makes about 2 cups (you will use only 1 cup in the above recipe)

1 14 oz block of extra firm tofu

Juice of a lemon

2 tablespoons nutritional yeast*

1 teaspoon white balsamic vinegar

1 teaspoon dijon mustard

1 -2 pinches paprika

1/4 teaspoon salt, optional

Pat the tofu dry and crumble into a mixing bowl. With an electric mixer or a spoon break the tofu up until it is in small pieces. Add the remaining ingredients and mix until it is the consistency of ricotta cheese.

*If you are not familiar with nutritional yeast it is NOT the same thing as baker's yeast or brewer's yeast. It is a yellow flaky dietary supplement with 18 naturally occurring amino acids. It is high in niacin, riboflavin, folate, and vitamin B6 and gives food a cheesy, nutty flavor. It is usually sold with the herbs and spices or with the dietary supplements. If you can't find nutritional yeast in your local store, you can buy it online here.

Preparation Photos

Begin with a large loaf of multigrain bread. I used "Prairie Bread" from Whole Foods.

Slice off the top of the bread using a serrated knife.

Hollow out the bottom of the bread leaving a one inch rim around the outside. Save the removed bread for another purpose.

When the roasted garlic bulb has cooled, squeeze out the whole bulb onto the hollowed out bread. Discard the paper from the bulb.

Spread the roasted garlic around the inside of the hollowed out bread.

Fill the bread cavity with the celery, red and green pepper, onion mixture and press it down.

Top the vegetable mixture with the cheezy tofu and spread to the sides.

Replace the top half of the bread over the vegetables and tofu.

Wrap the filled bread tightly in foil and bake for 40 minutes at 350° or until outside of the bread is crisp and filling is warm.

When the bread has cooled, slice into wedges using an electric knife.

Serve the garden bread wedges with a side of greens or fresh fruit.