Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Oil |
| 2 eaches | Garlic cloves, diced |
| 1 each | Onion, diced |
| 1 each | Carrot, diced |
| 1 each | Red bell pepper, diced |
| 1 each | Celery stick, diced |
| 2 tablespoons | Tamari |
| 2 pounds | Tofu, mashed |
| 4 slices | Wholewheat bread |
| 1 tablespoon | Oil |
| 1 tablespoon | Tamari |
| ½ teaspoon | Garlic powder |
| 1 cup | Nutritional yeast |
| ½ cup | Tahini |
| ½ teaspoon | Basil |
| ½ teaspoon | Oregano |
| ½ teaspoon | Turmeric |
Heat oil in a skillet, add garlic, onion, pepper, carrot & celery.
Season with 1 tb tamari. Cook till vegetables are tender. Remove from heat & put in a large mixing bowl. Add mashed tofu. Cut bread into crouton sized pieces & quick fry in remaining oil with rest of tamari, garlic powder & 5 tb nutritional yeast. Add to tofu mixture.
Add rest of the ingredients. Mix well. Place in a well oiled casserole dish & press down very well. Bake at 350F for 35 minutes.
Allow to cool slightly, then turn out on a plate. Slice & serve.
Excellent cold too.
"The Cookbook for People Who Love Animals"