The amount of tofu and tempeh can vary.
In total, use approx. 20 ounces.
About 8 servings. This dish is protein-intensive, and is filling.
360 deg. F., 45-50 min., until a bit browned on top.
1) Sauté, till tender, about 5 minutes, (then remove from heat and allow steam to dissipate):
2 tsp. OLIVE OIL
1 small to med. yellow ONION, diced (about 1 cup)
2 small GARLIC CLOVES, minced
2 CELERY STALKS, diced (small pieces)
2) In a large bowl, mash:
Approx. 12 to 14 ounces soft/medium PLAIN TOFU
Add, and combine well:
The sautéed mixture
approx. 8 ounces PLAIN TEMPEH, finely chopped
1/4 cup WALNUTS, finely chopped
2 T. low-sodium TAMARI
1/4 cup KETCHUP
1/2 T. prepared or dijon MUSTARD
1/2 (scant) tsp. dried, ROSEMARY
1/2 (rounded) tsp. dried, THYME
1 (rounded) tsp. dried SAGE
about 7 twists of freshly ground BLACK PEPPER
Mix in:
1 cup quick-cooking ROLLED OATS
(if large flakes, grind slightly in a coffee-bean grinder, but don't make powdered)
2 T. ALL-PURPOSE FLOUR
Taste mixture; add a bit more ketchup, tamari, or seasonings if desired.
Put mixture in a greased loaf pan (approx. 8" x 10" square, or rectangular).
Press lightly against the sides or form into a loaf in a larger pan. Smooth the top.
Optional: top with more ketchup (or ketchup mixed with a small amt. of brown sugar).
Cover with foil (for about 2/3 of the baking time).
Bake until the loaf is firm and somewhat dry. Be careful not to overbake (too dry).
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