Get out your Birkenstocks, here is an old fashioned tofu loaf that is good for dinner, even better for sandwiches the next day! (Try it on rye, with onion and mustard!) Chock full of protein and omega 3 fatty acids, this one will keep your belly full for a while, plus it is oh, so tasty.

1  16-oz. package organic extra firm tofu

1 cup organic instant oats

3/4 c. organic walnuts

1/2 medium onion, chopped

3 T. chopped parsley

1/4 c. wheat free tamari

1/4 t. vegan worsteshire sauce

1/2 t. celery salt

1/2 t. sage

1/2 t. salt

1/2 t. pepper

Preheat oven to 375 degrees. Grease a loaf pan with cooking spray or vegan margarine. In a food processor process the onion into miniscule pieces so your kids can't find them later on. Add the walnuts and pulse until chopped up, but I like to leave a few small chunks for texture. Add the tofu, parsley, tamari, celery salt, sage, salt, pepper and pulse until thoroughly combined. In a large bowl, fold the oats into the tofu mixture until thoroughly combined. Press into loaf pan and level out with spatula. Coat the top with a spritz of cooking spray. Place in oven and bake until browned, about 45-50 minutes. Slice and serve (with ketchup if necessary...).

Yield: 4-5 servings