1 block tofu, firm
2 stalks green onion, chopped
1 carrot, grated
1/2 can water chestnuts, chopped
4 dried mushrooms, soaked & chopped
3 eggs
3/4 c. mayonnaise
1 can cream of mushroom soup
Salt & pepper to taste
1 bunch fresh asparagus, chopped or diced

Cut tofu into quarters. Cook in salted water for 20 minutes. Drain and crumble. Combine all ingredients, except soup. Pour mix into 8 x 8 inch oiled pan. Bake at 350 degrees for 40 minutes. Add heated cream of mushroom soup on top of baked tofu loaf when serving.