Vegetarian Tofu and Nut Loaf

Ingredients

• Cooking spray
• 1 (12 ounce) package firm tofu, drained and cubed
• 2 eggs
• 1 (1.25 ounce) envelope dry onion soup mix
• 1 tablespoon soy sauce
• 3/4 cup chopped walnuts
• 1 teaspoon olive oil
• 1 (8 ounce) package sliced fresh mushrooms
• 1 small onion, chopped
• 2 stalks celery, chopped
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon dried sage
• 1 1/2 cups dry bread crumbs

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.

Place tofu, eggs, onion soup mix, and soy sauce into a food processor or blender; process until combined. Add walnuts and puree until smooth. Transfer tofu mixture to a large bowl.

Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in the hot oil until vegetables are tender, about 5 minutes. Season with oregano, basil, and sage.

Stir vegetables and bread crumbs into tofu mixture; press mixture into prepared loaf pan.

Bake in the preheated oven until loaf is golden brown, about 75 minutes. Allow loaf to cool slightly before slicing.