Tomato Topping Mixture
1 6oz Can Tomato Paste1 Tablespoon Sugar
1/2 Tablespoon Apple Cider Vinegar
1 Tablespoon Onion Flakes
1 Teaspoon Garlic Salt
1 Cup Old Fashioned Oats (I used GF oats)1/2 Block Extra Firm Tofu
1 Cup Chopped Onion
1/2 Cup Chopped Green Pepper
1/2 Cup Chopped Red Pepper
1 Tablespoon Tomato Topping Mixture
3 Tablespoons Plain Polenta
3/4 Cup Cooked & Drained Lentils (I used red)1 Tablespoon Balsamic Vinegar
1 Tablespoon Soy Sauce (I used Tamari)
2 Tablespoons Olive Oil
1/4 Teaspoon Thyme
1/4 Teaspoon Cumin
1 Teaspoon Chili Powder
1 Teaspoon Dried Parsley
1/2 Teaspoon Salt
1 Teaspoon Sugar
1/2 Teaspoon Garlic Salt
1/4 Teaspoon Onion Salt
1/4 Teaspoon Dried Mustard
Preheat oven to 200°C.
Mix the tomato topping mixture together first because you will need a tablespoon to mix into the lentil loaf. The rest will be set aside to coat the loaf when completed.
Add 1 tablespoon of the olive oil to a skillet on medium heat, add chopped onions, red and green bell pepper and let cook until onions are transparent (about 5 minutes), stirring frequently.
In a food processor chop oats for 5 quick pulses.
Drain tofu well and press with hands until all excess water comes out. In a mixing bowl mash tofu with a fork or use grater to coarsely grate.
In the same mixing bowl combine, cooked onions and peppers, 1 tablespoon of tomato mixture, oats, corn meal, lentils, balsamic vinegar, soy sauce, 1 tablespoon olive oil, thyme, cumin, chili powder, parsley, salt, sugar, garlic and onion salt, dried mustard and mix until well combined.
Spray a large sheet of tin foil with cooking spray to form loaf on, place on cookie sheet.
On top and in the middle of tin foil form loaf mixture into loaf that is 2 1/2 inches tall and 4 1/2 inches square.
Coat top and sides with tomato mixture (you will probably have some left over to spoon on later).
Cook loaf for 20 minutes, then cover with tin foil and cook for another 10 minutes.
After cooking let cool for 10 minutes before cutting into slices.