This vegan twist on the classic meat dish features tofu and lentils for protein along with the familiar seasonings of onions, garlic and ketchup. This recipe comes to us from Chef Ayinde Howell.
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Serves: 4 to 6
1 tbsp. grapeseed or safflower oil
14 ounces firm tofu, well-drained
1 cup cooked french lentils
1 1/2 cups old-fashioned rolled oats
1/2 cup chopped flat-leaf parsley
1/2 cup chopped onion
1 tsp. minced garlic
1/2 cup ketchup
1/4 cup Dijon mustard
1/4 cup barbecue sauce
1/4 cup low-sodium wheat-free tamari
1/2 teaspoon salt
For garnish: ketchup; chopped fresh parsley
Preheat the oven to 350F. Grease a 9×5-inch loaf pan with the oil and set aside.
In a large mixing bowl, crumble the tofu into bite-size piec- es. Add the oats and mix well. Stir in the parsley, onion, and garlic. Add the ketchup, mustard, barbecue sauce, tamari, and salt. Mix well, until all ingredients are incorporated.
Press the mixture evenly into the prepared pan. Bake for 30 minutes.