Preheat oven to 375F. Lightly oil a 9-inch loaf pan and set aside.
In a large skillet, heat the oil over medium heat. Add the onion, celery, carrot and garlic. Cover and cook until softened, about 10 minutes. Stir in the beans, mixing well to combine. Remove from the heat and set aside.
In a large bowl, combine the walnuts, oats, bread crumbs and flour. Add the parsley, basil, thyme, savory, salt and pepper. Stir in the tofu mixture and the vegetables and mix well to combine.
Scrape the mixture evenly into the prepared pan and smooth the top. Bake until firm, 45 to 50 minutes. If the top begins to brown too much, cover loosely with foil. Remove from the oven and set aside for 10 minutes on a wire rack before slicing.
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