Crumbly Loaf With Saut

For the Loaf:
1/2 cup soft tofu
1/4 cup soymilk
1 cup fresh bread crumbs
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. ground allspice
2 Tbsp. corn oil
8 ounces white mushrooms, finely chopped
1/4 cup grated carrot
1/4 cup minced onion
2 cloves garlic, minced
1 lb. finely minced or grated seitan (available in health food stores)
1 Tbsp. Dijon mustard
1 1/2 cups Basic Brown Sauce

For the Basic Brown Sauce:
2 cups vegetable stock
1 Tbsp. soy sauce
1/2 tsp. minced fresh parsley
1/4 tsp. thyme
1/8 tsp. sage
1/8 tsp. pepper
2 Tbsp. cornstarch dissolved in 2 Tbsp. water

• Heat the oven to 375 degrees F.
• Combine the tofu and soymilk in a food processor until smooth.
• Mix the bread crumbs, salt, pepper and allspice in a large bowl. Pour the tofu mixture over the crumbs, stir and let soak 10 minutes.
• Heat the oil in a large skillet, add the mushrooms and sauté, stirring frequently, until softened, about 2 minutes. Increase the heat to medium-high and cook, uncovered, until the liquid has evaporated, about 3 minutes. Add the carrot, onion and garlic and sauté until tender, about 4 minutes. Add the sautéed vegetables and the oil left in the skillet to the crumb mixture, along with the seitan. Mix gently with your hands; the mixture will be very soft at first.
• Spoon into a shallow loaf pan, smooth the surface and spread with the mustard. Bake for 45 minutes. Remove from the oven and let stand for 10 minutes. Serve with Basic Brown Sauce.
• For the sauce, in a medium pot over medium-high heat, bring the vegetable stock to a boil. Add the soy sauce, minced fresh parsley, thyme, sage, and pepper. Reduce the heat to a low simmer. Whisk the cornstarch mixture into the sauce to thicken. Simmer for 5 minutes and adjust the seasonings to taste.

Makes 4 to 6 servings