Inspired by Aine McAteer at Oprah
Vegan, Gluten Free
2 Tbsp extra-virgin olive oil
1 large onion, diced
Pinch sea salt
3 cloves garlic , minced
3 medium-size carrots , finely diced or grated
1 handful yum yum peppers, (or red bell pepper , finely diced)
6 pieces oil-marinated sun-dried tomato
1 tsp dried sage
1 tsp dried thyme
Grated zest of 1 lemon
1 block firm organic tofu, pressed of water
1/2 cup gluten free bread crumbs (or regular)
1/2 cup chopped walnuts
1/4 cup minced flat-leaf parsley
1 tsp vegan Worcestershire
1 Tbsp white miso
1 Tbsp Braggs Liquid Aminos (tamari or soy sauce)
1 Tbsp coarse ground mustard
1 Tbsp lemon juice
Freshly ground black pepper
1. Preheat oven to 375F.
2. Heat 1 Tbsp olive oil in a large skillet over medium high heat; add onions and a bit of sea salt, sauté about 1 minute. Add garlic through lemon zest and sauté an additional 5 minutes. Set aside in a large bowl.
3. Whisk the seasonings together in a small bowl; add to the veggie mixture. Crumble the tofu into the same bowl and add the breadcrumbs, walnuts and parsley and mix well. Spray a loaf pan with organic non-stick spray and press in mixture. Drizzle remaining 1 Tbsp olive oil over top evenly. **
4. Bake, uncovered, for about 35 to 40 minutes or until top is browned.
** The loaf can be made ahead and stored overnight until baking. Simply complete through step 3, cover and refrigerate. When ready to bake, let the loaf sit out until it comes to room temp (about 30 minutes or so while you preheat oven to 375F) and then proceed to step 4.