Oat and Lentil “Meatloaf“

Serves 2-4

INGREDIENTS

2 stalks celery, chopped

½ onion, chopped

2 cloves garlic, minced or pressed

285 g firm tofu, drained

¼ cup walnuts, finely ground

½ cup cooked brown lentils

1¼ cups quick-cooking oats

3 tbsp soy sauce

2 tbsp BBQ sauce or ketchup (plus additional for topping)

1 tbsp Dijon mustard

2 tsp dried parsley

½ tsp thyme

½ tsp sage

½ tsp rosemary

METHOD

Preheat the oven to 190ºC.

Sauté the celery, onion, and garlic on high heat in a skillet with a few drops of water for 5 minutes, until tender. Remove from heat and let it cool down.

Mash the tofu in a large bowl. Stir in the cooked mixture and remaining ingredients and combine well.

Spoon the mixture evenly into a parchment-lined loaf pan and top it with a layer of BBQ sauce.

Bake it in the oven for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

Bon appétit! Served on my “La Bohème” dinner plate.