Recipe: Pecan Tofu Loaf

1 lb. raw pecans, chopped

2 large onions, diced

2 14oz pkgs organic tofu

1 12 oz container Tofutti sour cream

3 tablespoons soy Earth Balance margarine

3 tablespoons chicken style seasoning

1 tablespoon Vege-Sal
1 tablespoon onion powder

1 box organic corn cereal, juice sweetened

4 cups vegetable broth

2 tablespoons arrowroot powder

Preheat oven to 350°
Step 1 - Rinse and squeeze water from tofu. In bowl, crumble tofu, add the Tofutti sour cream and mix well.
Step 2 - In 9x13 prepared casserole dish add the tofu mix, pecans, arrowroot powder and cereal
Step 3 - In skillet add Earth Balance, onions, Mckays chicken seasoning, Vege-Sal and onion powder. Sauté on medium heat until onions are transparent. Add 4 cups of vegetable broth and add to casserole dish. Mix all ingredients together well. Bake covered for 45 minutes. Remove lid or foil and bake an additional 10-15 minutes until golden brown. Serve warm.

Chef's Note
This is one of my family's favorite entrees. You might want to double and freeze for a later date. Makes a great meatless base for a sandwich.