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Tofu Walnut Oat Loaf

By Siri Ved Kaur

Yield: 1 loaf

This high protein main dish is purely vegan and super delicious.

20 ounces firm tofu (1½ cartons)

1/4 cup ketchup

1/4 cup tamari soy sauce

1 tablespoon Dijon mustard

1/2 cup chopped parsley

1/4 teaspoon turmeric

1/4 teaspoon black pepper

3/4 cup chopped onion (in ¼" dice)

2-3 cloves garlic, minced

3/4 cup rolled oats

2 tablespoons nutritional yeast flakes

1/3 cup chopped or ground walnuts

Preheat oven to 350 degrees. Drain tofu. Put in a medium mixing bowl and mash with a fork, masher, or hands. Add remaining ingredients and mix well. Lightly oil sides and bottom of a loaf pan. Press tofu mixture into the pan and smooth top surface with hands. Place in a hot oven and bake 1 hour.

Serve with Mushroom Gravy. Refrigerated leftovers slice up great for sandwiches or burgers too.

© 2015 Siri-Ved Kaur Khalsa

This recipe can be found in From Vegetables, With Love by Siri Ved Kaur, available through KRI.

Siri Ved Kaur has been a part of the 3HO/Sikh Dharma community since 1971, when she served as Yogi Bhajan’s personal cook for several years. She has authored three cookbooks (Conscious Cookery - 1978, From Vegetables with Love – 1989, and From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen - 2015) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh. http://consciouscookery101.com/