Easy Festive Bake

• 1 large block tofu (300 g) OR 1 (10.1/2 oz) pkg. firm silken tofu
• 3/4 cup chopped nuts (walnuts, cashews)
• 2 Tbsp cornstarch mixed with 4 Tbsp water
• 1 Tbsp soy sauce
• 1 packet dried onion soup mix (1.5 oz) **
• 1.1/2 cups chopped onion
• 1/2 cup chopped celery
• 2 cups chopped mushrooms or 2 cans mushrooms drained
• 1 tsp oil
• 1 tsp each oregano, ground cumin, sage, black pepper
• 1.1/2 cups bread crumbs

In a blender (or food processor) blend until smooth tofu, nuts, cornstarch, soy sauce and onion soup mix (**I substitute McCormick's all vegetable bouillon cubes).
In a frying pan saute vegetables until onions are transparent. Stir in herbs and spices.
In a large bowl, thoroughly mix blender ingredients, cooked vegetables and bread crumbs together.
Press into a greased loaf pan. Bake at 350 deg F for 45 minutes. Let cool slightly. Turn loaf out and slice. Serve with vegetarian gravy. Also delicious cold with salad or as a sandwich filling.

(Source: Toronto Vegetarian Association, www.veg.ca, 416-544-9800)

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