Tofu Loaf

An especially good main dish when topped with mushroom sauce.

2 Tbsp (30 ml) coconut butter 2 garlic cloves, diced 1 onion, diced 1 carrot, diced 1 red pepper, diced 1 celery stick, diced 3 Tbsp (45 ml) tamari soy sauce 2 lbs (1 kg) tofu, mashed 4 slices whole wheat bread 1/2 tsp (2 ml) garlic powder 1 cup (250 ml) nutritional yeast 1/2 cup (125 ml) tahini or almond butter 1/2 tsp (2 ml) basil 1/2 tsp (2 ml) oregano 1 free range egg (optional)

Heat one tablespoon of coconut butter in a medium skillet; add garlic, onion, pepper, carrot and celery. Season with two tablespoons tamari. When vegetables are tender, remove from heat and put in a medium bowl. Add mashed tofu. Cut bread into small crouton-sized pieces; quick-fry in one tablespoon coconut butter, one tablespoon tamari, one teaspoon garlic powder and five tablespoons nutritional yeast. Add bread to tofu mixture and season with remaining ingredients. Combine well. At this time, add the egg if desired. It will help hold the tofu loaf together. Place batter into a well-oiled casserole dish; bake at 350°F for 35 minutes.

Allow to cool; slide a butter knife along the side, then turn upside down on a plate to remove from dish. Serve warm with mushroom sauce.

Source: alive Magazine (pre-2000)