About the Recipe
If you like Special-K loaf you will love this vegan version.
Ingredients
1 Cup walnuts
4 ½ Cup semi-crushed cereal (see note)
1 Cup Water (if you are not trying to eat completely fat-free, I recommend replacing 2 TBL water with olive oil)
2 large onions (at least 2 cups worth once it's chopped)
2 boxes extra-firm tofu drained.
3-4 Tablespoons "Chicken"-style seasoning - McKays
2 Tablespoons nutritional yeast
1 Tablespoons Braggs Aminos
3 cloves minced garlic
1 Tablespoon Liquid Smoke
1 Teaspoon A-1 Sauce
4 Tablespoons Flax Seed
NOTE: If you prefer using "Special K" or "Product 19" cereals you may, but to avoid refined sugars, etc.
that they contain, you may use something like Kashi "Good Friends" cereal* or another flake cereal* from the health-food section of your grocery store.
*will most likely need food processor to crush.
Preparation
Preheat oven to 350º.
Spray a 9"x13"
Chop walnuts in a food processor and set aside
Semi-crush cereal flakes in a food processor or with a potato masher (depending on which cereal you use. (Set aside with the nuts).
Chop onions in a food processor and place in a skillet to simmer with 1 cup of water until the onion is softened - about 5 minutes. (or if you prefer a drier end product, decrease the water by 2-3 Tablespoons. My family likes a very moist loaf.)
In a large bowl, mash tofu with a potato masher until the consistency of small-curd cottage cheese.
Stir "Chicken" seasoning, flax seed, and the other seaonings into the tofu. Stir vigorously until everything begins to stick together quite well, as the water and flax seed come together.
Scrape into prepared pan. Flatten and smooth into the corners.
Bake at 350º for 1 hour (or if preparing ahead, bake for only 45 minutes, reheating at 350º for 30-45 minutes) This also freezes well. Thaw before reheating in oven.