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1
For the loaf: 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.
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2
Wrap in foil and set aside to steam for 20 minutes.
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3
Remove from the foil and gently brush the skin off or rinse under warm water.
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4
Preheat oven to 400 degrees F.
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5
Pulse the walnuts in a food processor until finely ground.
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6
Transfer to a large bowl.
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7
Pulse the eggplant, tofu, and mushrooms into small pieces.
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8
Add mixture to the walnuts along with the remaining loaf ingredients.
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9
Mix together until evenly combined.
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10
Transfer the mixture into a 1 1/2-quart loaf pan or casserole dish and bake for 1 hour.
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11
For the gravy: Melt the butter in a skillet over medium-high heat.
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12
Add the mushrooms and cook, stirring occasionally, about 8 minutes.
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13
Season mushrooms with salt and pepper to taste.
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14
Scatter the flour over the mushrooms and stir until lightly browned, about 1 minute.
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15
Add the marsala and broth and bring to a boil, cooking until thickened, about 2 minutes.
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16
Add the cream and fresh thyme leaves and season with salt and pepper.
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17
Unmold the meatless loaf, slice, and serve with the mushroom gravy.
