Makes 1 loaf

2 stalks celery, chopped
1/2 onion, chopped
2 cloves garlic, minced or pressed
10 ounces firm tofu, drained
1/4 c walnuts, finely ground
1 1/2 c cooked brown lentils (3/4 cup dry lentils & 1 3/4 cup water)
1 1/4 cups quick-cooking oats
3 TBL soy sauce or liquid aminos
2 TBL ketchup (additional for topping)
1 TBL Dijon mustard
2 tsp dried parsley
1/2 tsp each thyme, sage, and rosemary
Ketchup, to taste

2 stalks celery, chopped 1/2 onion, chopped 2 cloves garlic, minced or pressed 10 ounces firm tofu, drained 1/4 c walnuts, finely ground 1 1/2 c cooked brown lentils (3/4 cup dry lentils & 1 3/4 cup water) 1 1/4 cups quick-cooking oats 3 TBL soy sauce or liquid aminos 2 TBL ketchup (additional for topping) 1 TBL Dijon mustard 2 tsp dried parsley 1/2 tsp each thyme, sage, and rosemary

Pre-heat oven to 350 degrees. Spray loaf pan (or use non-stick silicone bake-ware). Saute celery, onion and garlic on high heat in skillet with a little water or low sodium vegetable broth for 5 minutes until tender. Remove from heat and cool. mash tofu in large bowl. Stir in cooked mixture and remaining ingredients, and combine well. Soon mixture into loaf pan. Top with a layer of ketchup. Bake for 55 to 60 minutes, or until a toothpick comes out clean.