Being that Grace is a vegetarian, I make a lot of veg-friendly meals now for dinner. On Monday I created a new dish that was fantastic for any vegetarian or meat-lover - tofu loaf. If you have some time to kill for preparations, give it a try! Here is my attempt at creating a receipe:

INGREDIENTS
14oz Firm Tofu
1/4 cup chopped Walnuts
1/4 cup Brown Rice
1/4 cup Itailan Bread Crumbs
1/2 Green Pepper diced
1 Carrot chopped
1 package Onion soup mix
1/4 cup soy sauce
2 eggs beaten
1/4 cup shredded cheese

SAUCE MIX
2 tbsp Ketchup
1 tbsp Dijon Mustard
3 tbsp Apple Vinegar
2 packets Splenda

INSTRUCTIONS
Preheat oven to 350. Lightly butter bread pan (non stick spray works too). Saute Tofu bricks with soy sauce and season to taste on stove - should break up tofo to resemble a ground beef texture. Mix tofu with the rest of the ingredients in large mixing bowl. Add more breadcrumbs if mixture remains too fluid/tacky. Press mixture into buttered pan and bake for 25 mins. Pull tofu loaf out and spread sauce mixture over the top and back in the over for an additional 15 mins or so (until top browns). Remove, serve and enjoy!

The best part is you can just put the tofu loaf in the refridgerator (covered in the bread pan) and recook it in the oven 15 mins or so at 300 degrees for delicious leftovers. Grace and I ate home cooked tofu loaf for dinner all week!