1/2cupsilken tofulight, firm or extra-firm (Mori-Nu preferred)
1/4teaspoonminced fresh rosemary
1cupcooked wild rice
salt and freshly ground black pepper
sliced mushrooms for garnishoptional
Make ahead: 1 cup cooked lentils (from about 1/2 cup dried) and 1 cup wild rice (about 1/2 cup before cooking).
Preheat oven to 350F. Spray 6 ramekins with canola oil or cooking spray and have ready a large baking pan that will hold them (9×13-inch should work). Place one nice-looking mushroom slice in the bottom of each ramekin, if desired.
Saute the onion in a non-stick pan until it begins to brown. Set aside.
Place the bread in a food processor and pulse until it turns to crumbs. Add the mushrooms, tofu, garlic, sherry, and water and blend until fairly smooth. Add the lentils and process again until smooth. Add the tomato paste, herbs, cornstarch, and salt and process until well-blended. Add the onions to the processor and pulse to include them but do not over-process (you want them to retain some texture.)
Scrape the contents of the food processor into a bowl and add the cooked wild rice. Season with salt and black pepper to taste.
Divide the mixture among the oiled ramekins and smooth the tops with a spoon. Set the ramekins in the large baking dish and add hot water to the dish, taking care not to splash it into the ramekins.
Bake, uncovered, until tops are brown and crusty and middles seem moderately firm when pressed with a finger–about 45-50 minutes. Remove from the oven and allow to cool for 10 minutes. Run a thin knife around the edges and invert the ramekins onto serving plates. Serve with your favorite mushroom gravy (or see mine below).