Vegan Recipe: Texican Fakeloaf

*2 pkg firm tofu, drained and mashed
*1 c. dry cream of weat
*1 pkg taco seasoning or more, to taste
*1/2 c. chopped yellow onion
*4 tbsp. low sodium soy sauce
*1 tbsp. spicy brown mustard
*1/2 tsp. crushed garlic, or to taste
*1/4 tsp. black pepper
*non-stick spray or 2 tbsp. oil
*salsa, red or green sauce, chopped jalapeno, or sliced tomato for garnish

Directions:

Preheat the oven to 350 degrees F. Mix all of the ingredients together, except the oil/spray, and garnish. Coat a loaf pan, or a 9 in. pie pan. Press the mixture down into the pan with a fork, and bake for one hour. Allow it to cool for 10-15 minutes before slicing and removing from the pan. Garnish with your preferred toppings. This serves 6-8 as a main entree.

Notes:

*To press all the liquid out of the block of tofu, I wrap it in a clean towel and place a somewhat heavy object on top. It should have some weight but not be so heavy that it smashes the tofu into pieces. Allow the towel to soak up excess liquid for at least ten minutes.

*Don't bake over an hour, or the loaf will get tough and chewy. If you underbake, or allow too much liquid from the tofu, it comes out mushy.

*To eat on sandwhiches the next day, slice 1" thick pieces from the loaf, or in the case of a wedge from the pie pan, slice the wedge in half through the middle (so that the wedges are the same width, but half as thick). Heat a teaspoon of oil in an iron skillet and fry until golden brown and crispy, then flip to the other side, about 3 minutes per side.