In an ideal world all of these items will be thawed and at room temperature. However, if you forget, or don't have time, frozen ingredients work just as well. Just use a hand mixer instead of your hands to incorporate, or my favorite, a stand mixer (just be careful, spillage is expected.)
1. Preheat oven to 350 degrees Fahrenheit.
2. Empty all three boxes of crumbles into a bowl.
3. Add tofu and mix.
4. After tofu is incorporated, add the rest of the ingredients, one at a time, until mixture begins to "clean" the sides of the bowl (you may need to add more soy milk or oil to achieve this) You will end up with one big clump, of not so pleasantly colored glop.
5. Transfer mixture to a loaf pan, mini loaf pans (my choice as it tends to hold the mixture together a lot better.) or baking dish and bake in oven for 45 minutes.
6. At 45 minutes, take out and baste with either A1 sauce, ketchup (my choice), or BBQ sauce.
7. Let bake for another 15 minutes for baste to caramelize.
8. Serve and enjoy!
Chef's notes:
~I make this recipe two different ways. The more traditional way, with ketchup smeared on top, with mashed potatoes, and some kind of green veggie. Also, the hearty way. Which is the loaf, on a bed of sautéed mushrooms, no baste on top, but instead slathered with gravy and served with mashed potatoes and asparagus or green beans.
~ If you decide to go the traditional loaf way with this recipe, I think it would be better to make the mixture the night before, cover it, let it freeze overnight then bake it on a lower temperature for a longer amount of time. I think it would hold together better this way. Although I have no proof, as I've never been able to test my theory in this house.
~ Instead of using onion powder, you could easily use real onions in this recipe. If it were me, and I didn't have an onion-phobe household, I'd sauté the onions and garlic, then add it to the mixture.
~This is great cold on bread with Vegenaise the next day.
~ Perfect for kids lunches too.