Tempeh-Tofu Meatless Loaf repost I love this loaf

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Tempeh-Tofu Meatless Loaf

 

Vegetable cooking spray or olive oil

1-1/2 tsps. canola oil

1 large onion, chopped

2 shallots, minced

2 garlic cloves, minced

2 ribs celery, finely chopped

(I also added a handful of chopped mushrooms)

1/2 lb. extra firm tofu, drained and patted dry (1/2 tub)

1 lb tempeh (2 of the 8 oz packages)

1/2 cup walnuts, finely ground (rolling pin or food processor)

1 tsp. salt

1 Tbl. poultry seasoning

1/2 minced fresh parsley

2 Tbls. plus 1 tsp. vegetarian Worcestershire sauce

1/2 tsp. black pepper

1 tsp. paprika (I used smoked)

1 Tbl. Dijon mustard

1/2 cup ketchup, plus 1/3 cup for topping

i tsp. minced jalapeno or serrano chile pepper (optional)

 

Preheat oven to 350 degrees. Spray or oil a 9X5X3-inch loaf pan.

Heat the canola oil in a 10-inch skillet over medium-high heat. Add the onion,

shallots and mushrooms and cook for about 8-10 minutes. Add the garlic and

celery and cook another 2 minutes.

In a large bowl mash the tofu with a potato masher or with your hands. Dont use

a food processor, you don't want a puree. With a hand grater, grate tempeh into

the tofu. Add the onion mixture, ground walnuts, salt, poultry seasoning,

pasley, 2 Tbls. of the Worcestershire sauce, pepper, paprika, mustard, and 1/2

cup ketchup. Mix welland transfer to the prepared loaf pan. Mix the remaining

1/3 cup ketchup, the remaining 1 tsp. Worcestershire sauce and the jalapeno

pepper (if using). Spread the mixture over the top of the loaf.

Bake for 40 - 45 minutes, until the loaf if firm. Let sit for 15 minutes before

serving.

Note- I decreased the ketchup a little and added some salsa to the ketchup in

the loaf and