“Oh my God!” someone exclaimed from the Food Pharmacy Kitchen.

Mia rushed into the kitchen with a slight adrenaline rush only to find it was Lina who’s voice had been saying, oh my god, in a high C tone. Lina was sitting there hunched over a plate.

“What happened???”, Mia asked.

Lina looked up from the plate upon which were just a few remains of a meatloaf.  “I just saw the recipe for this meatloaf and discovered that it was made with tofu… I would never have guessed that!”

Mia sat down.

“Yeah, it’s a vegan meatloaf I made yesterday. It’s good, right?”

Lina nodded.

“More like amazing!”

In the pan.

Out of the pan.

Vegan Meat-less-loaf (with tofu)
(serves 8)

1 tbsp olive oil
1 yellow onion, diced finely
1 carrot, grated
2 garlic cloves, crushed
1/4 cup parsley
2 packages of tofu
1 cup oatmeal
1/2 cup tomato puree
1 tbsp tamari

Heat the oven to 170°C/325°F and grease a bread form pan with olive oil. Heat a little oil on a low temperature in a pan and add the onion, carrot, garlic and parsley. Saute for about 10 minutes until slightly softened.

Meanwhile, put the tofu between a few sheets of paper towels and press gently. Then crumble the tofu in a food processor and add the oatmeal, tomato puree and tamari. Mix to a smooth puree. Pour the puree into a bowl with onion mixture from the pan and combine.

Pour the mixture into the prepared bread pan and use a spatula to spread out the top so that the loaf becomes smooth. Bake tofu meatloaf in the oven until golden brown and firm (about 1 hour). Allow to cool slightly before serving.