Southern Black Eye Pea Pecan LoafFeatured

Southern Black Eye Pea Pecan Loaf


For 12 Serving(s)


  • 4 cups cooked black eye peas drained and lightly padded dry with towel
  • 2 tbsp cornstarch mixed into black eye peas
  • 3 cups Basic Tofu Pate*
  • 3 tbsp fried chicken-style spice blend* (on pg. 265)
  • 2 tsp whole dry thyme
  • 2 cups roasted pecans chopped (optional to use walnuts)
  • 1 cup chopped parsley

Dairy-Egg Option for Tofu Pate

  • 20 oz firm or extra firm tofu
  • 2 large eggs
  • 1 tbsp cornstarch
  • 1/2 tsp salt

Tomato Peach Salsa

  • 1 cup fresh tomatoes, blanched, peeled, & seeded
  • 3 cups fresh peaches, blanched and peeled
  • 2 tbsp oil
  • 1/4 cup onion, peeled and small diced
  • 2 tbsp candied ginger, fine diced
  • 1/4 cup chardonnay wine
  • 2 tbsp lemon juice
  • 1/4 tsp salt
  • 3/4 tsp ginger powder
  • 2 tbsp fresh cilantro, chopped



  1. Preheat oven to 375°F.
  2. Cook black eye peas, drain, and dry
  3. Prepare Basic Tofu Pate Mix from cookbook adding the spice blend and thyme with the spices called for in the Pate mixture.
  4. Mix starch into black eye peas
  5. Mix the pate, black eye peas, nuts, and parsley together until evenly distributed.
  6. Lightly oil a large six cup loaf pan and pack mixture into pan. Cover with foil and bake in a preheated 375 degree F. oven for about 60 minutes or until reaches 170 degrees F. Remove and let cool for at least 30-60 minutes with the foil removed to allow protein to set.

* Dairy-Egg Option for Tofu Pate

  1. Place all ingredients in food processor and process until ingredients are pulverized into a paste puree.

Tomato Peach Salsa

  1. Separate out 1 cup of peaches and puree.
  2. In a sauce pan, on medium heat had oil and onions. Saute for 3 minutes and add wine, lemon juice, salt, ginger powder, candied ginger, and juice from tomatoes and peaches. Let cook on medium low heat until juice is reduced by about half.
  3. Add tomatoes, bring to simmer and cook for 15 minutes. Add peaches and bring to simmer cooking for 15 minutes
  4. Place mixture in food processor with cilantro and pulse 3-5 times or until texture is coarse. Refrigerate if not using immediately.

Can serve warm or cold.

Recipe notes

Option to use any pulse and seasoning (Mediterranean Garbanzo loaf with fresh herbs and Nicoise Sauce or smoked black bean loaf with sundried tomatoes & Bigarrade Sauce)

* Recipe in “The Classical Vegetarian Cookbook for Professional Chefs and Inspired Cooks” and is used to make a variety of vegan entrees in the book and special applications modified from the book

* Option to use spice blend of choice (Asian, Southwestern, European sausage seasoning). If using different seasoning and it doesn’t have any salt in it, add at least another 1/2 teaspoon salt.