Spenser's girlfriend Susan is portrayed as a tiny-morsel eater. I just slowly consumed a mini-meal in that syle with each bite no larger than your average green grape. It was chewy and satisfayiung, so this is a wiehjgt-loss tip as well as a bulk meal.
HEALTHY STRADA, ADAPTED
I make this in a large sheet pan. Most home kitchens don't have pans that big, so I'm dividing it here to a large-mixing-bowl size for your first, small batch. Next time you can multiply it back up for whatever larger pan you have. You also can adjust liquids and seasonings to approximate whaever flavors and textures you like. But be sure to try it first with the Oat Nut bread-- it's all-around good for you, AND tastes great. The method below dirties only one mixing bowl; you may prefer to clutter up your sink with more mixing containers your first few times doing this.)
Start with your largest mixing bowl. Into it crumble a third of a loaf of Oat Nut bread. (Cube the bread if you prefer; it will not matter.) If the bread is a little stale and dry, even better. Relax and play with your food-- cubes and crumbles of different sizes will simply give different textures. Use the heel of the loaf as well as the soft parts, but count up the slices.
Over that break one egg for each slice of bread you used. Toss it all around. Over that pour one cup of milk. Use whole or skim according to how you need to eat. Toss it around again to mix well. (If you prefer you can mix the egg and milk together in a jar first, and then pour them over.)
Now crumble in a cake of tofu. I like to use the firm stuff that comes already cubed-- pick whatever you like. Toss it all around. Relax about the texture-- it will just come out one way if you make the tofu fine and another way if it's coarse or cubed. Whatever! :~) You could even blend it with the egg, milk, and seasonings! [shrug]
Now season it and toss it some more. Which flavors.... where to start? Use a little more than you think you'll need, the first time you make this.... the bread and mlk and tofu are so bland that you really cannot overseason this except if you go crazy with the hot sauce. Slivered onions, garlic..... dry herbs, fresh herbs, frozen peas, mustard.... any of these..... a ground-up pork rind.... whatever you have in your spice cabinet.... I made an Indian one once and it was dee-lish.... sometimes I just like to toss in a packet of sugar-free instant pudding. The lemon flavor goes well with so many other flavors. Chocolate....... Let your nose be your guide.
When any milky puddles have disappeared into the bread, dump the whole thing into a greased pan. Cover tightly and bake at 350 degrees. Insert a knife to test doneness-- a 3-inch deep pan goes a good hour; your time will vary by pan, oven, and how full the pan is, etc. It holds GREAT overnight (unbaked) for early-AM group-brekky or bulk-brekky.
Portions are whatever cutting pattern gives you the same number of servings as the number of slices you used. You can figure about 200-400 calories per portion, dpending how you season and what grade of milk you use.
If your personal nutrition program allows you a few more calories at brekky, add a dollop of whatever, when you serve it; mine just now had a smear of Tahini (I'm heading out to a strenuous workout). I've also used jam, olive oil, spag sauce, steak sauce, chili sauce...... yogurt, sour cream... a tiny scoop of ice cream on the hot serving I'd made with butterscotch flavoring would be good..... buttermilk poured over..... it's all good.
This is good and sustaining as brekky, or a small lunch with a piece of fruit and a little soup. Use a baby spoon or fine-tined fork to eat it Susan-style, and discover how full you are and how happy your mouth is. Have another piece in 2 hours and you'll glide through your day amazingly well.
By keeping the portions bland, you have endless variety open to you at serving time. I freeze mine in single-portion packets of wax peper and label the large ziplocs containing them, with what flavoring they have. I may have 3 or 4 varieties at any one time, to choose from and further flavor at serving and/or nuking time. (? 3 ? min/serving hi-nuke)
They are fine hot or cold, and they carry well as fingerfood for the car (we have a lot of early- AM departures). In a cooler they keep the cooler contents cool but thaw in time for lunch. They're OK half-frozen, too.
I went a whole year once eating these for brekky and never got tired of them. Now I save this recipe for non-winter, since I like the oatmeal crockpot for winter brekky.