Tofu Turkey Loaf


1 med. onion, minced
1/2 c. water
1/2 c. celery, finely chopped
1 14 oz. package tofu, water packed
2 cloves garlic, minced
1 c. shredded carrots
2 c. fresh mushrooms, chopped
2 c. Special K Cereal
2 c. seasoned bread crumbs or stuffing mix
2 Tbsp. McKay's Chicken Style Seasoning
2 tsp. sage
1/2 tsp. basil
1 tsp. thyme
1 tsp. powdered mustard


  1. In microwave or in a skillet, cook onions, garlic and celery in 1/2 cup water until tender.
  2. Pour into large mixing bowl. Add all remaining ingredients and mix together well. Add additional water if mixture is too dry, but be sure to not get the mixture too wet, as it should be just moist enough to hold together well.

Pour into a 8 x 8 inch baking dish and bake for one hour at 375° or until top is golden and crispy. Serve hot! Yield: 12 half-cup servings

You can substitute cornflakes or a similar cereal for the Special K. I have also used cracker crumbs. This helps bind it together, omitting the need for eggs. You can also make this up a day or two ahead of time and bake it just before serving. I don't recommend freezing this as it will change the texture. You will want some leftovers though, because this is also good as cold cuts in sandwiches!

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