|Onion||1 Large, chopped|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Dry textured soy protein||1 1⁄2 Cup (24 tbs) (Tvp)|
|Water||1 Cup (16 tbs)|
|Prepared mustard||2 Teaspoon|
|Crumbled dried basil||1⁄4 Teaspoon|
|Crumbled dried oregano||1⁄4 Teaspoon|
|Rubbed sage||1⁄2 Teaspoon|
|Black pepper||1 Dash|
|Firm tofu||8 Ounce, crumbled and well drained|
|Unbleached white flour||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Old fashioned rolled oats||2⁄3 Cup (10.67 tbs)|
In a large skillet, saute onion for 5 to 10 minutes in vegetable oil until golden. Add garlic and celery and saute a few more minutes.
Stir in dry TVP. Cook over medium-high heat, stirring constantly, for 2 to 3 minutes. Reduce heat to medium and add 1 cup water and 3 tablespoons of the ketchup. Stir in mustard, basil, oregano, sage, salt and pepper. Cook for 5 minutes.
Process tofu, flour and water in a food processor until smooth. Add processed tofu and rolled oats to TVP mixture and mix well.
Turn into a well-oiled 3 1/2 x 7 1/2-inch loaf pan. Smooth top. Bake uncovered at 350° F. for 25 minutes. Remove from oven and spread remaining 3 tablespoons ketchup over top. Bake an additional 20 minutes. Let stand for 15 minutes before slicing with a thin, sharp knife. Serve with extra ketchup.