1/4 cup diced white or yellow onion
5 slices hearty bread cubed into 1 inch pieces
1/2 cup rolled oats
1/2 cup walnuts – crushed
1 Package firm tofu
1 Tbs Grey Poupon mustard
2 tsp Tamari or soy sauce
1/2 cup favorite salsa
1/8 cup vegetable oil
2 cups water
Put tofu in food processor and blend until creamy. Add mustard, Tamari, and salsa. In a large, heavy skillet, heat oil and add diced onions. Cook on medium heat until onions are soft then add walnuts. Stir in tofu mixture and blend well. Add bread cubes, rolled oats and stir, then add water and mix gently. Cover and simmer for about 10 minutes until all the water is absorbed.
Lightly oil and fill a dozen-hole cupcake pan with enough mixture to nearly fill each hole, and bake in preheated 350 degree oven for 25 minutes. Remove pan from oven. Use a knife to cut around the edge of each loaf, and then flip on to a baking sheet. Place baking sheet in oven and continue baking until loaves are crisp and golden on the outside, about 20 minutes. Stack individual loaves on a pile of mashed potatoes and drizzle with Miso gravy. Top with cooked green peas for a pleasing and tantalizing meal. These little loaves are also delicious when mashed gently and wrapped in a tortilla.
Yields 6 – 8 servings. Enjoy!
