6 c. mashed tofu
2 tbsp. whole wheat flour
1/2 c. nutritional yeast
1/2 tsp. savor
2 tbsp. basil
1/4 c. soy sauce
2 tbsp. safflower oil
1/2 tsp. thyme
1/2 tsp. onion flakes
1 tbsp. wheat germ

STUFFING:

1/2 c. chopped walnuts
2 c. cooked brown rice
1/4 tsp. onion flakes
1/2 c. tomato sauce
1/2 tsp. thyme
1/2 tsp. vegetable salt
2 c. bread crumbs
2/3 tbsp. butter
1 c. chopped celery
1 tsp. sage
1 tbsp. basil
Sprigs chopped parsley

Preheat oven to 350 degrees. Combine tofu ingredients together in a bowl. Press about half the mixture in a oiled bread pan so tofu is about 1 inch thick all the way around.

STUFFING: Combine walnuts, bread crumbs, rice in a bowl. Saute onion flakes, celery together in a large skillet. Add tomato sauce, sage, thyme, basil, salt, and parsley. Simmer a few minutes. Stuff the center of the loaf. Top with the remaining mixture. Bake at 350 degrees for 30 minutes. Top with the gravy.

GRAVY:

1/4 c. butter
1 c. garbanzo flour
1 tsp. thyme
2 tsp. lemon juice
2/3 tbsp. nutritional yeast
1 tbsp. basil

Combine butter, flour, basil, thyme, pepper. Stir over medium-high heat until lightly toasted. Gradually add water. When blended, add soy sauce, lemon, yeast. Mix well. Serves 8-10.