Zucchini loaf

When it come's to creating/ re adapting a recipe, I think on all different level's. As this recipe is based on Vegan and vegetarian's, an you don't even have to be either to enjoy this recipe. So why not give it a shot. what a great way to trick you're little one's into eating their vegetables.

Serves: 8

1 Tbsp. extra-virgin olive oil
1 small yellow onion, chopped
1 large carrot, chopped
1 large Zucchini, chopped
3/4 c. celery, coarsely chopped
2 cloves garlic, finely chopped
1/4 c. parsley, finely chopped
2 (14-ounce) pkg. firm tofu, drained
1 c. bread crumbs
1 egg, beaten
1/2 c. ketchup
1 Tbsp. Tamari
1/2 Tbsp. Worcestershire sauce * (vegetarian Worcestershire sauce)

Directions:

1. Preheat oven to 350°F. oil a (9-inch) loaf pan with cooking spray; set aside.

2. Heat oil in a large skillet over medium heat. Add onion, carrot, celery,Zucchini, garlic and parsley and cook until softened and golden brown, about 10 minutes. Meanwhile, wrap the tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. Crumble tofu into a food processor and then add bread crumbs, egg, ketchup, tamari and Worcestershire and purée until smooth. Transfer to a bowl and stir in the onion mixture.

3. Spoon tofu mixture into prepared loaf pan and smooth the top. Bake, uncovered, until deep golden brown and firm to the touch, about 1 hour. For easier
slicing, set aside to let cool until warm.

Living Better Tip:

To add more pizzazz to this recipe.
Jazz it up with you're favorite cheese, apply to the top and allow it to melt.