Sauté the chopped onion, garlic and olive oil in a sauté skillet
(at least 8"), until glassy.
Add the green pepper, mushroom and ½ the dressing, reduce heat and
continue to sauté until peppers are cooked (no longer crunchy).Add
seasoning to personal preference.
Preheat oven to 425°.
Meanwhile in a large bowl, combine the bread crumbs, one can of the tomato
paste, cheeses and tofu. Beat the egg separately, and add to tofu-bread mixture.
Combine until bread is thoroughly saturated.
Add sautéed vegetables and remaining dressing. The meatloaf mixture
should be cohesive enough to form into a loaf, but not soggy. If the mixture
is too soggy, add more bread. If the mixture is too crumbly, add more dressing,
or tomato paste. Tofu has a tendency to separate, so the more bread and cheeses,
the better.
Spray a loaf pan with a Non-stick cooking spray, and spoon tofu mixture
into pan, spreading to an even level.
Spoon remaining can of tomato paste over tofu mixture, and spread evenly
over the top.
Bake in 425° oven 15-25 minutes, or until juices bubble up around the
edges.
