1 lg Onion, sliced or chopped
1    Half Green Pepper, sliced
2 c  Chopped mushrooms [or less
-to taste]
1    Clove Garlic, minced
1/2 c  Olive Oil [for sautee-ing
-the above]
2 c  Newmans Own Italian
-Dressing
1 pk Vegetarian Hamburger, Tofu
-Crumbles
4 c  Bread crumbs [I use whatever
-I have
Left -- wheat, Italian --
The more kinds, the
Better]
2 cn Italian Tomato Paste
2 c  Mozzarella Cheese, shredded
1/2 c  Parmesan cheese
1    Egg, room temperature
Pepper
Oregano
Salt

Saute the chopped onion, garlic and olive oil in a saute skillet (at least
8″), until glassy. Add the Green pepper, mushroom and HALF the Newmans
Dressing, reduce heat and continue to saute 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 (I usually just
take stale bread and tear it up into small pieces), 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 sauteed
vegetables and remaining Newmans 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.