Lentil-Bulgur Loaf

Bake loaf up to 2 days ahead and refrigerate in pan.

Reheat, covered with foil, in a 350°F oven for about 30 minutes.

Preheat oven to 375°F.

Coat a 9 x 5-inch loaf pan with cooking spray, then line the bottom with a sheet of parchment or wax paper and lightly coat the paper with cooking spray.

In a food processor or blender, process flaxseeds to a coarse powder, add 1/3 cup cold water, and process until blended, stopping once or twice to scrape down the sides of the work bowl with a rubber spatula.

Pour the flaxseed mixture into a small bowl, cover, and set aside in the refrigerator.

In a medium bowl, combine bulgur, 1/2 teaspoon salt, and boiling water, then let stand until tender and most of the liquid is absorbed, about 25 minutes.

Drain the bulgur mixture in a sieve, pressing out excess moisture, and set the bulgur aside.

Bring a large saucepan of water to a boil, add lentils and 1/2 teaspoon salt, and cook until just tender, about 20 minutes.

Drain the lentils, rinse them under cold running water, and set them aside.

Heat oil in a large nonstick skillet over medium heat, add onions and cook, stirring often, until softened, 3 to 5 minutes.

Add carrots, garlic, cumin, coriander, and cayenne to the skillet and cook, stirring, until fragrant, 1 to 2 minutes.

Transfer the onion mixture to a large bowl.

Pulse parsley in a food processor until chopped, then add bread and process until coarse crumbs form.

Add the bread crumbs to the onion mixture.

Add tofu to the food processor and process until smooth.

Add the reserved flaxseed mixture, 1 cup cooked lentils, lemon juice, pepper, and the remaining 1 teaspoon salt to the processor and process until smooth.

Transfer the tofu mixture to the bowl with the onion mixture and stir in the remaining cooked lentils and soaked bulgur until well combined.

Scrape the mixture into the prepared pan, spreading evenly and pressing down.

Bake until the top is lightly browned and firm to the touch, 50 to 60 minutes.

In a medium bowl, mix all ingredients for garlic mayonnaise, cover, and chill for at least 1 hour.

Whisk the mayonnaise well before serving.

Transfer the loaf to a wire rack and let it cool in the pan for 5 minutes.

Run a knife around the edges of the loaf to loosen it, then invert a serving platter over the loaf.

Protect your hands with oven mitts, firmly grasp the pan and platter together, and turn the loaf over.

Remove the pan and peel off the paper.

Garnish the loaf with parsley.

Serve the loaf hot or at room temperature with garlic mayonnaise.