Serves: 8
Total Calories: 323

2 (14-ounce) packages firm tofu
1/4 cup tamari sauce
2 teaspoons herbes de Provence
4 to 6 cloves garlic pressed
1/2 cup vital wheat gluten
STUFFING
2 cups lightly toasted pecans
1 1/2 teaspoons powdered egg replacer
2 tablespoons water
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
3 slices whole grain bread cut into 1/2 inch cubes (3 cups)
1 cup seasoned vegetable broth
1 1/2 teaspoons ground sage

1. Preheat the oven to 350°F. Generously oil and flour a 9-x-5-inch loaf pan and set aside.
2. Place half the tofu and the tamari in a food processor, blend until smooth and creamy, then transfer to a large bowl. Blend the remaining tofu and add it to the bowl. Add the herbes de Provence, garlic, and gluten to the blended tofu and stir until well-combined.
3. Spoon three-quarters of the tofu mixture into the prepared pan. Using your hands or the back of a spoon that has been dipped in cold water, smooth the mixture firmly and evenly over the bottom and sides of the pan. Place in the oven and bake for 10 minutes. Remove and set aside.
4. To make the stuffing, coarsely grind the nuts in a blender or food processor and set aside. Combine the egg replacer and water, mix well, and set aside.
5. Heat the oil in a medium skillet over medium-low heat. Add the onion and celery, and saute for 5 minutes or until tender. Transfer to a large bowl along with the ground nuts, egg replacer, bread cubes, vegetable broth, and sage, and mix thoroughly.
6. Pack the stuffing into the center of the tofu-lined pan. Cover with the remaining tofu, smooth the top, and press around the edges with the back of a spoon to seal.
7. Bake for 50 minutes or until the loaf is firm and brown. Remove from the oven and let cool at least 15 minutes.

8. Run a thin knife around the edge of the loaf to loosen it from the pan. Unmold the loaf onto a serving platter, slice, and serve.

HELPFUL TIP
You can assemble this dish a day in advance and refrigerate. If baking the loaf straight from the refrigerator, add an additional 10 to 15 minutes in the oven.

Nutritional Facts:

Serves: 8
Total Calories: 323
Calories from Fat: 182

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Cooking Dried Beans
Creamy Corn Bake with Red Beans
Lentil Carrot Loaf
Simple Red Dal with Miso
Buckwheat with Tofu and Thyme
Tips for Bean Digestibility
Mung Dal
Pinto Beans A Ma Facon
When Cooking Beans
Black Bean Stuffed Peppers
Vegetable Chili
Crockpot Lima Beans and Wheat Berries
Lentil Sprout Saute
Lentil Pie
Bulgar with Lentil Sprouts
Adzuki Beans with Winter Squash
Hippie Burgers
A Word About Tofu
Tofu Crumbles
Gingered Tofu
Tofu Veggie Corn Cakes
Tofu Shepherd's Pie
Tofu "Fish" Sticks
Tofu Bourguignon
Tofu with Chard and Shiitake
Tofu and Greens with Onion Sauce
Pecan Stuffed Thanksgiving Loaf
Bay and Orange Infused Tofu
Cooking Ideas for Tempeh
Sweet and Sour Tempeh
Pan Seared Tempeh Marsala