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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.