Recipe by Corinne K.
"This meatloaf has a lot of flavor and is very satisfying if you are craving protein. My husband and I, both vegetarians, made this for my brother, a hunter and meat-enthusiast, and he really liked it. The best thing about this meatloaf is the next day when I can have a cold meatloaf sandwich with mayonnaise."
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1 (12 ounce) package
firm tofu, drained and cubed
1 (1.25 ounce) envelope
dry onion soup mix
1 (8 ounce) package
sliced fresh mushrooms
1 1/2 teaspoons
1 1/2 teaspoons
1 1/2 cups
dry bread crumbs
My family did not care for it at all, it was bland and kind of an odd texture. Much ketchup was used. It does not look terribly appetizing, either.
This was a fantastic recipe. I followed it exactly with no problem. This recipe has unlimited possibilities as far as adding additional ingredients. Thank you to the chef! As a side note, doesn't everyone know the difference between vegan and vegetarian in the use of eggs (re: poemmommy1 review).
This was an okay recipe. The texture was nice and similar to meatloaf, but I found the taste a bit off putting. I think it was the onion soup mix that I didn't like. I will try to figure out something else to add instead of that.
Have used this recipe over the years! Even my non-veg family and friends can't get enough of it!
I have tried this recipe several times and it is delicious - it also serves as a great base to experiment with when adding more ingredients. If you are gluten intolerant use brown rice instead of the breadcrumbs and check the label on the soup mix. I also added carrots & broccoli & some cashew nuts. Experiment & have fun with this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Tofu and Nut Loaf
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 148
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