1/2 cup pecans
2 TB olive oil
One onion, diced
One large garlic clove, minced
One large carrot, peeled and chopped finely
Two celery ribs, diced finely
1/2 red pepper chopped finely
2 cups mashed firm tofu
1 cup dry bread crumbs (binder)
Veggie broth if needed (I didn't need it)
3 TB tapioca flour
1 1/2 tsp BBQ spice rub
2 TB ketchup plus extra to spread on the top of loaf
2 TB soy sauce
Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).
Grind the pecans into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté any vegetables you've chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid (veggie broth) as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.
Press mixture into the prepared pan and spread more ketchup on top, and bake for 45 minutes to 1 hour, or until cooked through.