Adapted from Bon Appetit Management Co. Ideally, use ingredients grown or produced locally and compost the vegetable trimmings. For an even lower-carbon meal, bake other meal items at the same time.
¼ cup vegetable oil
1 yellow squash, chopped into 3/4-inch cubes
1 zucchini, chopped into 3/4-inch cubes
2 large eggplant, peeled and chopped into 3/4-inch cubes
3 shallots, peeled and coarsely chopped
6 cloves garlic, peeled and finely chopped
Pinch of kosher salt and black pepper
1 package (14 ounces) organic firm tofu, chopped into 3/4-inch cubes
1/2 bunch cilantro, coarsely chopped
1/2 cup sweet chili sauce
3 cups panko or other dry bread crumbs
Lightly grease loaf pan with vegetable oil; set aside.
Heat oil in large skillet over high heat. Stir in squash, zucchini, eggplant, shallots garall ingredients except tofu in large skillet over high heat. Cook, stirring constantly, until vegetables have softened, at least 5 minutes. Remove from heat and let cool 10 to 15 minutes.
Transfer sautéed ingredients to bowl of food processor and add tofu, cilantro and chili sauce. Puree until smooth.
In large mixing bowl, combine pureed mixture and panko crumbs, working with your hands until mixture becomes firm and no longer is sticky. Shape into loaf and put in pan.
Bake at 350 degrees F. for 25 to 30 minutes, or until the vegetable loaf's internal temperature reaches 165 degrees F.
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