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.
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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