A meat-free version of a familiar dish. This hearty meal will be packed with protein.
2 21-ouce containers firm tofu, mashed and squeezed to remove water
1 bunch green onions, finely chopped
2 cloves garlic, minced
2 carrots, grated
2 cans water chestnuts, chopped
2 ounces dried shiitake mushrooms, soaked and finely chopped
6 eggs beaten
1-1/2 cups mayonnaise
2 teaspoons Vegetarian Worcestershire Sauce
Salt and pepper to taste
1/8 cup Ketchup
2 cans cream of mushroom soup
Preheat oven to 350 degrees.
Combine all ingredients except ketchup and soup.
Pour into a 9x13 inch baking pan, smooth top.
Spread ketchup over the top of tofu mixture.
Bake 80 minutes or until golden brown on top.
Warm soup on stove (do not dilute)
Spread over top of the loaf.
Slice to serve.