Holiday Nut Loaf

I made this recipe last year and it was a big hit. I am making it again this year for my Thanksgiving main dish. The recipe is from the Seven Secrets Cookbook by Jim and Neva Brackett:

1 cup tofu and 1/2 cup water (or 1 cup soaked soybeans with 1 cup water)

2 cloves garlic, minced (or 1 tsp garlic powder)

1 TBS Bragg Liquid Aminos or 2 tsp soy sauce

1/4 cup gluten flour or cornstarch

1 1/2 tsp salt

1 TBS onion powder

1 tsp ground sage or Italian seasoning

3-4 cups soft whole grain bread crumbs

2 cups pecans (may use walnuts, almonds, peanuts, sunflower seeds or cashews)

2 cups finely chopped onions

1. Blend tofu (or soybeans) with water, garlic, and seasonings.

2. Combine remaining ingredients in a mixing bowl. Add blended tofu or soybeans and mix well.

3. Place mix in lightly oiled or nonstick loaf pan. Cover with foil and bake at 350F for 1 hour. Remove foil and bake uncovered for 30 minutes. Remove from oven and let cool for about 5 minutes to give it a chance to set up before removing from the pan. Turn upside down onto a serving dish. Garnish with fresh parsley or kale and serve with Simple Gravy or Sweet and Sour Tomato Sauce.

Sweet Tomato Topping

8-ounce can crushed pineapple

8-ounce can tomato sauce

1 TBS molasses

1/2 tsp basil

1/4 tsp garlic powder

Combine ingredients in a small bowl.