Ingredients
| Ingredients | QTY | UOM |
|---|---|---|
| Celery | 2 | stalks |
| Onion – chopped | 1 | medium |
| Garlic | 2 | cloves |
| Firm tofu | 0.300 | kg |
| Walnuts – ground | 0.050 | kg |
| Lentils – cooked | 0.100 | kg |
| Quick oats | 0.250 | kg |
| Soy sauce | 0.040 | kg |
| Ketchup | 0.050 | kg |
| Dijon mustard | 0.025 | kg |
| Parsley – dry | 0.020 | kg |
| Thyme – dry | 0.005 | kg |
| Sage – dry | 0.005 | kg |
| Rosemary – dry | 0.005 | kg |
Preparation
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 cool.
Mash the tofu in a large bowl. Stir in the cooked mixture and remaining ingredients, and combine well.
Spoon the mixture into a parchment-lined loaf pan. Top with a layer of ketchup sauce.
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
| Allergen | Gluten | Crustaceans | Eggs | Fish | Peanuts | Soy | Milk | Nuts | Celery | Mustard | Sesame | Molluscs | Lupin | Sulphur |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Code | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| Contains | ★ | ★ | ★ | ★ | ★ | ★ |
★ = Present