Vegetarian Tofu and Nut Loaf

Vegetarian Tofu and Nut Loaf

7
Corinne K. 2

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 40 m servings 310 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 903 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

7
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 mi...

Most helpful critical review

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

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 mi...

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, do...

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 foun...

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 som...

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 o...