Thanksgiving "Meat" Loaf

2 egg equivalents
1 tablespoon soy sauce
1 (12-ounce) box medium-firm silken tofu
1 (1 1/2-ounce) packet vegan dried onion soup mix
3/4 cup walnuts, chopped
1 teaspoon oil
1 1/2 cups onion. chopped
3/4 cup celery, chopped
2 cups mushrooms (use portobello mushrooms for a heartier taste), chopped
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1/2 teaspoon sage
1 1/2 cups bread crumbs

Preheat oven to 350 degrees F. Mix egg substitute, soy sauce, tofu, and onion soup mix together in blender. Add walnuts and blend until smooth. Grease a loaf pan. Heat oil and saute onion, celery, and mushrooms until onions are transparent. Add basil, oregano, and sage while vegetables are frying. Thoroughly mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl. Press into prepared loaf pan. (Or, as user giraelei suggests, “Instead of a loaf pan, I usually use a square cake pan and liberally coat the loaf with ketchup so it gets kind of burnt and caramelized. Yum!”) Bake for 75 minutes. Let cool slightly. Turn loaf out and slice.

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 to 1 1/2 cup(s) cooked brown rice or 1 cup burger-style crumbles.

From VegWeb