Step 1

Pierce sweet potatoes on all sides. Season with salt, black pepper and vegetable oil.

Step 2

Layout parchment paper on the baking tray. Select Roast. Set the temperature to 425°F and time to 30 minutes.

Step 3

When the oven is hot roast potatoes until soft inside. Let them to cool down slight until it is comfortable to peel and mash.

Step 4

Marinate tofu with soy sauce and liquid smoke in a bowl. Set aside.

Step 5

Sauté onions, carrot, celery with olive oil on medium heat until soft.

Step 6

Add smoked paprika, cumin, salt, pepper, and tomato paste and sauté for 2 more minutes.

Step 7

Mash sweet potato and white beans in large mixing bowl.

Step 8

Add sauteed vegetables, Dijon mustard, nutritional yeast, oatmeal and chopped parsley into the bowl. Mix well to combine with mashed potato and beans.

Step 9

Add tofu and the marinade in the bowl. Mix with the other ingredients.

Step 10

Layout a parchment paper on the baking tray. Keep the ends of the long sides 1 inch longer to fold.

Step 11

Transfer mixture on the tray. Slightly press together. Shape into a tight log with equal thickness as much as possible. Height of the log should de around 2 inches and the length should be around 12 inches like the size of the tray. Wrap with the parchment paper and make sure the log is covered with the parchment paper on the top. Fold the right and left ends of the parchment paper under the log.

Step 12

Select Bake, set the temperature to 355°F and time to 30 minutes. Press START.

Step 13

When the oven is hot, insert tray to the oven and place to the bake/roast level.

Step 14

When the program ends, unfold the parchment paper to open top of the loaf.

Step 15

Select Roast, set the temperature to 355°F and time to 25 minutes. Press START.

Step 16

When the program ends, let the loaf to rest for 5 minutes before serving.