TOFU LENTIL LOAF
This Tofu Lentil Loaf is full of flavor and has a soft-formed consistency with a slightly crispy “crust.” Depending on your oven, feel free to increase the baking the time for maximum crust. The key is to let it go as long as possible before it starts to burn.
Pre-cook the lentils ahead of time for quick assembly. I cook 2 cups dry lentils at a time, then freeze the cooked lentils in 1 cup portions. That way, I have enough for several recipes (or other uses). Thaw lentils before using.
I also portion several recipes’ worth of seasonings in separate jam jars. It saves future time because the spice jars are already open and the measuring spoons are already out!
2 T olive oil
1 C ground oats (measure after ground)
1/4 C ground raw sunflower seeds (measure after ground)
1/8 t sea salt or celery salt
1/4 t ground pepper
1/2 t thyme
1 t paprika
1 T nutritional yeast
1 T dried parsley (or use fresh chopped parsley, to taste)
2 garlic cloves
1/2 medium onion
1 large carrot
14 oz organic firm/extra firm tofu, pressed to remove excess liquid
1 C cooked lentils
2 T ketchup
2 T soy sauce/tamari
2 T tahini
2 T vegan Worcestershire sauce
2 T dijon or yellow mustard
- Pour the oil in the bottom of a 9 x 13 inch glass pan. Set aside.
- Combine the oats, seeds and the dried seasonings in a large mixing bowl.
- Using a food processor, process the garlic, onion, and carrot.
- To the food processor, add the pressed tofu, cooked lentils and the wet condiments and process again until smooth.
- Stir the wet mix into the dry mix.
- Spread into the glass pan and bake at 375 degrees for 50-60 minutes.
- Cool 10 minutes before serving.