Contributed by (Recipe adapted from “Vegetarian Cuisine” at http://vegetarian.about.com)

Ingredients

In a large bowl, mix:

1 C fresh whole wheat Bread crumbs
1/3 C Water

In a large, lightly oiled or non-stick skillet, steam-fry:

2 C Onion, minced (2 large onions)
2 large Garlic cloves, minced

Cook onions until they are very soft and beginning to brown. Add the onions to the breadcrumbs along with:

1 ½ lbs firm or medium-firm regular Tofu, thawed, squeezed, and crumbled
¼ C Soy sauce
½ Tbs Tomato paste
½ tsp EACH dried basil, sage, and oregano
¼ tsp dried thyme
¼ tsp dried savory
Pepper to taste

Mix well and allow the mixture to cool (you can speed this up by placing it in the freezer for a few minutes). Preheat the oven to 350° F. When the mixture is cool, add 1/3 cup whole wheat flour.

Mix well and pat the mixture into a lightly-greased or non-stick, 9-inch round cake or pie pan. If you like, spread the top with a thin layer of ketchup. Bake for 30 minutes, then let sit for 10-15 minutes before cutting into wedges. Serves 6.

Instructions

see above

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