1
Over a gas burner or under an electric broiler, char the eggplants until the skin is black, turning as needed to cook all sides evenly.
2
Wrap in foil and set aside to steam for 20 minutes.
3
Remove from the foil and gently brush the skin off or rinse under warm water.
4
Preheat oven to 400 degrees F.
5
Pulse the walnuts in a food processor until finely ground. Transfer to a large bowl.
6
Pulse the eggplant, tofu, and mushrooms into small pieces.
7
Add mixture to the walnuts along with the remaining loaf ingredients. Mix together until evenly combined.
8
Transfer the mixture into a 1 1/2-quart loaf pan or casserole dish and bake for 1 hour.