1 (14 ounce) container low fat tofu, frozen, thawed, drained, and mashed until just crumbly
1 pound fresh mushrooms, grated in food processor
1 bunch parsley, chopped
1 medium-large onion, chopped
3 cloves garlic, minced
1/4 cup ground flaxseed
3/4 cup mixed grains, rolled or ground (cornmeal, rolled oats, 7-grain cereal, etc.)
1-2 tablespoons soy sauce or tamari
2 tablespoons vegan Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon salt-free seasoning blend (I like Mrs. Dash's steak mixture)
1 teaspoon black pepper
1-2 teaspoons liquid smoke flavor
splash dry red wine, as needed for moisture
1. I would suggest making these early in the day, then reheating when ready to serve. Preheat oven to 300 degrees F. Line cookie sheet with Silpat for balls or grease loaf pan for loaf.
2. Cook grated mushrooms, covered until they release most of their moisture. Drain, and reserve liquid for another use; add mushrooms to the crumbled tofu.
3. Cook onions and parsley together until softened, but not browned, and add to mushroom mixture. Add raw garlic. Add all the other ingredients except wine. Stir gently. Mixture should be thoroughly moist but not mushy or runny. Add at least a splash of wine for flavor.
4. Form mixture into balls and place on prepared cookie sheet, or add mixture to prepared loaf pan. Bake for at least 1 hour. Balls or loaf should be well browned, with a crunchy crust. Bake for another 20-30 minutes when reheating.
I like to bake these "long and low" because I think they develop more flavor that way. I once used a Grape Nuts type cereal for most of the grain mix and the flavor of the cereal was unpleasantly pronounced. I don't add salt. There's plenty in the soy sauce/tamari. I've only used the recipe for tofu balls, but it would certainly do well as a loaf also.
Source of recipe: This recipe was inspired by "Tofu Loaf." http://vegweb.com/index.php?topic=7688.0