Occasionally, we all get strange, unexplainable cravings and I have had one recently for 'meat' loaf. I know, I know: very retro. And it's evil twin? Lentil loaf? A favorite of aging hippies everywhere. You can buy a good loaf from a couple of the natural food purveyors in the frozen food section, but I wanted to make my own. After doing some research, I combined several different ideas into something delicious, but pretty darn good for you! Tofu, lentils, oats and flax all come together with spices and vegetables to create a savory dinner perfect with roasted veggies...but next time I'm serving it with mashed potatoes!
Recipe: Lentil-Tofu Loaf
For the loaf:
2 tbsp. of olive oil
1 onion, finely diced
14 oz. tofu, drained, patted dry
4 oz. mushrooms, coarsely chopped
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1 tsp. dried thyme
2 cloves garlic, minced
2 carrots, shredded (about 1/2 cup)
2 tbsp. soy sauce
1/2 tsp. liquid smoke
1 16. oz. can lentils (2 cups)
1 1/2 cups rolled oats
2 tbsp ground flax
1/3 cup vegetable broth
For the glaze:
3/4 cup ketchup
2 tsp. cumin
2 tbsp. rice wine vinegar
2 tbsp. tomato paste
2 tsp. vegetarian Worcestershire sauce
1 tbsp. brown sugar
1 tbsp. spicy mustard
Dash of Tabasco or other pepper sauce
Preheat oven to 375℉.
Heat 2 tbsp of olive oil in a large skillet. Add the onions and cook until soft and translucent; loosely crumble the tofu into the skillet and sauté until it begins to lightly brown. It will crumble into smaller pieces as you cook it. Add the mushrooms, garlic and spices and continue to cook until the mushrooms have softened and their juices have cooked off. Add the carrots, soy sauce and liquid smoke, then cook for two more minutes. Remove from heat and set aside.
For the glaze, combine all of the ingredients in a small bowl and whisk to combine. Season with salt and pepper to taste.
In a small bowl, mix the ground flax seed and broth to make a 'flax egg,' set aside.
In a food processor, process one cup of the lentils and one cup of the oats until coarsely ground. Spoon into a big yellow bowl. Add the cooked onion/mushroom/carrot mixture, remaining lentils and oats. Add the flax egg and 2/3 cup of the glaze. Mix to combine. Season with salt and freshly ground pepper, taste and adjust seasoning.
Line a 9"x5" loaf pan with non-stick foil and spray with non-stick cooking spray. Spoon the lentil mixture into the loaf pan and press into the pan. Spoon about half of the remaining glaze on top of the loaf.
Put the loaf pan in the oven and bake for 40 minutes. Remove from the oven, tent with foil and allow to cool for ten minutes.
