*substitute for 2 eggs (mix 1 tablespoon arrowroot powder, 1 tablespoon corn starch, and 4 tablespoons water)
*1 tablespoon soy sauce
*1 box medium firm silken tofu (350 g)
*3/4 cup chopped walnuts
*1 packet onion soup mix (1.5 oz)
*1 teaspoon oil
*1 onion, chopped
*1 celery rib, chopped
2 cups chopped mushrooms (use portobello mushrooms for a heartier taste)
1 1/2 teaspoon oregano
1 1/2 teaspoon basil
1/2 teaspoon sage
1 1/2 cups bread crumbs (Variations: To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box of tofu, 1 cup of instant mashed potato flakes, 1 - 1 1/2 cup of cooked brown rice or 1 cup burger-style crumbles)
Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.
Saute vegetables in oil until onions are transparent (add other diced veggies if you wish - ie: peppers, carrots, etc). Add herbs/spices while vegetables are frying.
Mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl.
Press into a greased loaf pan. (Or, instead of a loaf pan, use a square cake pan and liberally coat the loaf with ketchup so it gets kind of burnt and caramelized. Yum!")
Bake at 350 degrees F. for 1 hour and 15 minutes. Let cool slightly. Turn loaf out and slice.