Vegetarian Tofu and Nut Loaf Recipe -
Vegetarian Tofu and Nut Loaf Recipe

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
  • PREP

    20 mins
  • COOK

    1 hr 20 mins

    1 hr 40 mins


  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

Most Helpful Positive Review
Mar 20, 2015

I liked the recipe a lot. It's perfect fit my mom who just became a vegetarian and I who still eat meat can enjoy it as well. I didn't follow the directions thou. I added sweet peppers to the mix. Meatloaf isn't meatloaf without a glaze so I made one from a different recipe. It was 1/4 cup of ketchup, 1/4 cup sweet & spicy mustard 1/4 cup balsamic vinegar And a ginger garlic spice. Turned out flavorful. Next time I'll chop up the mushrooms finer thou. I didn't like how big slices would fall out.

Most Helpful Critical Review
Apr 23, 2014

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


7 Ratings

Mar 19, 2015

I made this following the recipie and it was delicious. I made it again but substituted oatmeal for the bread crumbs and chia gel for the eggs to satisfy my gluten free and vegan sisters. I found the taste and texture were actually better with the substitutions. Served it with a mushroom gravy. Even my carniverous brother in law loved it. Even my nieces 3 year old liked it. This will definately be a favorite.

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).

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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  • Calories
  • 310 kcal
  • 16%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 62 mg
  • 21%
  • 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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