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1
Preheat oven to 375F.
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2
Coat 9 x 5-inch loaf pan with cooking spray.
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3
Line bottom of pan with sheet of parchment or wax paper and lightly coat paper with cooking spray.
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4
In food processor or blender, process flaxseeds to coarse powder.
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5
Add 1/3 cup cold water and process until mixture is blended, stopping once or twice to scrape down sides of work bowl with rubber spatula.
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6
Pour into small bowl, cover and set aside in refrigerator.
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7
In medium bowl, combine bulgur 1/2 teaspoon salt and boiling water.
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Let stand until bulgur is tender and most of liquid is absorbed, about 25 minutes.
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9
Drain mixture in sieve, pressing out excess moisture.
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10
Set aside.
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11
While bulgur is standing, bring large saucepan of water to a boil.
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Add lentils and 1/2 teaspoon salt and cook until just tender, about 20 minutes.
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13
Drain and rinse under cold running water.
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14
Set aside.
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15
In large nonstick skillet, heat oil over medium heat.
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16
Add onions and cook, stirring often, until softened, 3 to 5 minutes.
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Add carrots, garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, 1 to 2 minutes.
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Transfer to large bowl.
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19
In food processor, pulse parsley until chopped.
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20
Add bread and process until coarse crumbs form.
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21
Add to onion mixture.
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22
Add tofu to food processor and process until smooth.
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23
Add reserved flaxseed mixture, 1 cup cooked lentils, lemon juice, pepper and remaining 1 teaspoon salt and process until smooth.
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Transfer to bowl with onion mixture.
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25
Using rubber spatula, stir in remaining cooked lentils and soaked bulgur until well combined.
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26
Scrape mixture into prepared pan, spreading evenly and pressing down.
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27
Bake until top is lightly browned and firm to the touch, 50 to 60 minutes.
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28
Meanwhile, make garlic mayonnaise: In medium bowl, mix all ingredients.
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29
Cover and chill at least 1 hour.
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30
Whisk well before serving.
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31
Transfer loaf to wire rack and let cool in pan 5 minutes.
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32
Run knife around edges to loosen; invert serving platter over loaf.
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33
Protecting your hands with oven mitts, firmly grasp pan and platter together and turn over.
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34
Remove pan; peel off paper.
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35
Garnish with parsley and serve loaf hot or at room temperature with garlic mayonnaise.
