Ingredients 10 ounces water-packed firm tofu
½ yellow onion, finely chopped
1 cup finely chopped celery
3 cloves garlic, pressed
1 -12 ounce package frozen soy crumbles, thawed
1 ¼ cups quick oats
1 cup raw walnut halves, finely ground
3 Tablespoons soy sauce
½ cup ketchup, divided2
Tablespoons mustard2 teaspoons dry sage
½ cup fresh parsley, minced
¼ teaspoon of each, salt and pepper
Instructions Preheat oven to 350°.
Lightly grease eight individual mini loaf pans. Drain tofu, pat dry with a paper towel. Into a large bowl, crumble tofu. Add remaining ingredients, stir until well mixed. Scoop mixture into prepared loaf pans, lightly packing it in, smoothing the tops. Spread the remaining ¼ cup ketchup into a thin layer over tops of meatloaves.
Bake for 55 to 60 minutes or until loaves are firm.Remove from pans, let cool for at least 20 minutes.
Serve.
Notes Yield: 8 servings
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