Several years ago, our family went Vegan for a few years, following a diet program called “The McDougall Plan”. One of our favorite supper dishes was “Where’s the Meat Loaf?”, which we fed to our tofu-loathing coven member, and he never knew – well, at least until we told him. We always froze our tofu for a couple of days, then thawed and drained as much liquid out as we could – this changes the texture of tofu. I also added crushed pecans or walnuts to our mixture (probably 1/2 to 1 cup).
Where’s the Meatloaf
(from The McDougall Health-Supporting Cookbook Vol. 2)
- 2 lbs. tofu, mashed
- 1 2/3 cups rolled oats
- 1/3 cup tomato sauce (or acceptable Ketchup)
- 1/4 cup low sodium soy sauce
- 1 onion, finely chopped
- 2 Tbsp Dijon mustard
- 2 Tbsp Worcestershire sauce
- 2 Tbsp barbecue sauce (or more tomato sauce)
- 1/4 tsp garlic powder
- 1/4 tsp black pepper (optional)
- 1/2 – 1 cup crushed nutmeats (pecan or walnut) (optional)
Combine all ingredients in a large bowl. Mix well. Press mixture into a non-stick loaf pan. Bake at 350 degrees for 1 hour. Remove from oven. Let rest for 15 minutes, then loosen sides gently with a spatula and invert over a serving platter to remove.
Helpful Hints: Leftovers make excellent sandwich fillings. If you do not have a non-stick loaf pan, you will need to lightly oil the bottom of your loaf pan before pressing in the tofu mixture. Do not use quick cooking oats in this recipe, they do not absorb enough liquid and the loaf stays too moist.