Robin Robertson's Comfort Loaf

2 Tbsp olive oil
1 medium onion, minced
1 1/2 C cooked or 1-14.5 oz can pinto beans, drained, rinsed, and mashed
1 lb extra-firm tofu, drained and crumbled
2 Tbsp soy sauce
2 Tbsp tomato paste
1 Tbsp yellow or spicy brown mustard
1/2 C ground walnuts
1/2 C old fashioned oats
1/2 C dry bread crumbs
1/2 C vital wheat gluten
1/4 C chopped parsley
1 Tbsp dried basil
1 Tbsp dried thyme
1 Tbsp dried savory
1 tsp salt
1/2 tsp black pepper

1. Preheat ove to 375 F. Lightly oil 9-inch loaf pan and set aside.
2. In a large skillet, heat the oil over medium heat. Add the onion, celery, carrot, and garlic. Cover and cook until sofened, abou 10 minutes. Stir in the beans, mixing well to combine. Remove from heat and set aside.
3. In a food processor, combine the tofu, soy sauce, tomato paste, and mustard; and process until smooth. Set aside.
4. In a large bowl, combine the walnuts, oats, bread crumbs, and vital wheat gluten. Add the parsley, basil, thyme, savory, salt, and pepper. Stir in the tofu mixture and the vegetables, and mix well to combine.
5. Scrape the mixture evenly into the prepared pan, and smooth the top. Bake untl firm, 45 to 50 minutes. If the top begins to brown too much, cover loosely with foil. Remove from oven and set aside for 10 minutes on a wire rack before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user PATTK1220.