Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com
This savory loaf is incredibly delicious, especially served along side fluffy mashed potatoes and lots of gravy. If you are lucky enough to have any leftovers the following day, it makes an awesome sandwich with some good rustic whole grain bread.
- 2 teaspoons olive oil
- 1/2 onion, finely chopped
- 1 cup chopped celery
- 2 scallions, thinly sliced
- 2 cloves garlic, pressed
- 10 ounces firm tofu
- 1 12-oz package refrigerated soy crumbles*
- 1 1/4 cups quick oats
- 1/3 cup lightly toasted and chopped walnuts
- 3 tablespoons soy sauce
- 2 tablespoons ketchup, plus additional for topping
- 1 tablespoon Dijon mustard
- 2 teaspoons dry poultry seasoning
- 2 teaspoons dried parsley
- Salt and freshly ground pepper, to taste
- Preheat oven to 350°F. In a skillet over medium heat, heat the oil. Add onion, celery, scallions and garlic and sauté, 4 to 5 minutes or until vegetables are just tender. Remove skillet from heat and let vegetables cool.
- Rinse tofu and pat dry with a paper towel to absorb any extra water. Grate the tofu into a large bowl, using the holes of a large grater. Add crumbles, oats, walnuts, soy sauce, 2 tablespoons ketchup, Dijon mustard, poultry seasoning and parsley. Stir until combined. Add salt and ground pepper to taste.
- Lightly grease a 9 x 5-inch loaf pan and scoop loaf mixture into prepared pan, lightly packing it in and smoothing top. Spread a thin layer of ketchup over top of loaf and place in preheated oven. Bake loaf for 55 to 60 minutes, or until loaf is firm. Remove loaf from oven and let cool for at least 20 minutes before serving. If serving loaf the next day, let cool completely, cover and refrigerate until ready to eat.
- *Such as Yves® brand ground round
Copyright © 2014 Julie Hasson