Meatless Monday Blog Hop Week #1

My recipe today is one of those everything-but-the-kitchen-sink dishes. It’s not complicated, though, and it doesn’t take long to put together. Plus, the end result is spectacular.

Tofu Loaf
2-14 ounce packages of firm tofu, drained
about 1 cup minced onion–1 used half a large red onion and a handful of shallots
3 cloves of garlic, minced
1 1/2 cups plain soy yogurt
1 cup bread crumbs
1 cup oatmeal
2 tbsp tomato paste
2 tsp dijon or brown mustard
1/4 cup braggs or tamari
3 tbsp unsweetened nut butter (I prefer peanut or almond)
1 tbsp chives
1 tbsp parsley
2 tsp dill
1/2 tsp paprika
1 tbsp olive oil
1/4 cup chopped sun dried tomatoes
1/2 cup ketchup

In a large bowl, mash the tofu with a tomato mashed, so it’s crumbled fine. Add all the remaining ingredients, except the ketchup. Stir well so all the ingredients are mixed throughout the tofu. Press the tofu mixture into a greased loaf pan or form into a loaf in a large, greased casserole dish. Bake, covered, at 375 degrees for about an hour. Remove the cover, spread the ketchup over the top of the loaf, and bake an additional 15-20 minutes.


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