Tofu-Nut Loaf with Mushroom Sauce

By Hklbrries

This dish may remind you of meatloaf. It makes a very hearty, informal supper dish. Served cold with horseradish, it tastes amazingly like cold meat.

Ingredients

• Tofu Loaf:
• 1 cup rolled oats
• 1 cup walnuts
• 1 pound tofu
• 1 medium onion, grated
• 1 carrot, grated
• 1/2 green pepper, minced
• 1 tsp salt
• 2 tsp sage
• 1 tbsp oregano
• Mushroom Sauce:
• 3 tbsp butter
• 1 shallot or 2 scallions, minced
• 1/2 pound mushrooms, chopped
• 3 tbsp unbleached flour
• 1 1/2 cups milk
• Dash of garlic salt
• A few drops of hot sauce
• Salt, to taste

Preparation

Step 1

Preheat your oven to 375 F. Put the oats into your blender and blend until you obtain a coarse flour, stirring with rubber spatula between blendings if necessary. Transfer the oat flour to a large mixing bowl. Put the walnuts into the blender and blend coarsely; then add the nuts to the oats in the bowl.

Crumble the tofu into the bowl and add all of the other ingredients (the vegetables should total 1 cup). Mix well, even beat some, until all ingredients are blended, and the contents of the bowl have a fluffy, but firm, texture. Butter a large shallow casserole dish then add the contents of the bowl, shaping into an oval or a rectangle in the center of the dish. The loaf should be no more than 2 inches high. Bake at 375 F for 45 minutes, adding half the mushroom sauce during the last 10 minutes of cooking.

To make the mushroom sauce, melt the butter in a skillet, then add the shallot and the mushrooms. Saute until slightly cooked. Add the flour and blend well. Add all of the other ingredients and bring to a boil, stirring frequently. Turn off the heat. Pour half the sauce over the Tofu-Nut Loaf during the last minutes of cooking time, and serve the rest as gravy.