Vegetarian Tofu and Nut Loaf Recipe - Allrecipes.com
Vegetarian Tofu and Nut Loaf Recipe
  • READY IN ABOUT hrs

Vegetarian Tofu and Nut Loaf

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 20 mins
  • READY IN

    1 hr 40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
  2. Place tofu, eggs, onion soup mix, and soy sauce into a food processor or blender; process until combined. Add walnuts and puree until smooth. Transfer tofu mixture to a large bowl.
  3. Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in the hot oil until vegetables are tender, about 5 minutes. Season with oregano, basil, and sage.
  4. Stir vegetables and bread crumbs into tofu mixture; press mixture into prepared loaf pan.
  5. Bake in the preheated oven until loaf is golden brown, about 75 minutes. Allow loaf to cool slightly before slicing.
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Reviews More Reviews

Apr 23, 2014

My family did not care for it at all, it was bland and kind of an odd texture.

 
Feb 03, 2014

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).

 

5 Ratings

Nov 26, 2013

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.

 
Nov 04, 2013

Have used this recipe over the years! Even my non-veg family and friends can't get enough of it!

 
Oct 05, 2013

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!

 

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Nutrition

  • Calories
  • 310 kcal
  • 16%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 70 mg
  • 24%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 14.5 g
  • 29%
  • Sodium
  • 903 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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