Tofu Loaf

is Courtesy of VeggieSensations.com

by permission from Mary McDougall in drmcdougall.com Newsletter April 2004

30 oz water packed tofu (low fat)

1 2/3 cup quick cooking oats

3/4 cup whole wheat bread crumbs

1/2 cup kethcup or BBQ sauce

1/3 cup soy sauce

2 Tbs Dijon style mustard

2 Tbs Vegan Worchestershire sauce

1/4 tsp garlic powder or garlic granuals

1/4 tsp ground black pepper

Drain the tofu well and mash finely, using a bean/potato masher and your fingers. Place in a large bowl and add the remaining ingredients. Mix well, again using your fingers. Turn the mixture into either a square baking pan or a loaf pan. (If you dont have a non-stick pan you will need to lightly oil the pan first.) Bake the square pan for 45 minutes or the loaf pan for 60 minutes, until the top and edges are golden brown. Remove from oven and let rest for 5 minutes. Loosen sides and invert over a platter to remove from baking pan.

Hints: The quick cooking oats work best in this recipe. To make bread crumbs, process 1 slice of bread in a food processor. (Do this when you have extra older bread and store the crumbs in a sealed bag in the freezer.) Serve with a sauce or gravy to pour over the loaf-or serve plain with a barbecue sauce on the side. Vegetarian Worcestershire sauce is available in most natural food stores. Low sodium soy sauce is also available in most supermarkets for those of you who are trying to reduce your salt intake.

This is an excellent, firm loaf to serve with mashed potatoes and gravy. The leftovers also make a great sandwich filling