Vegetarian Tofu and Nut Loaf recipe

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Ingredients

cooking spray
1 (12 ounce) package firm tofu, drained and cubed
2 eggs
1 (1.25 ounce) envelope dry onion soup mix
1 tablespoon soy sauce
¾ cup chopped walnuts
1 teaspoon olive oil
1 (8 ounce) package sliced fresh mushrooms
1 small onion, chopped
2 stalks celery, chopped
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil
½ teaspoon dried sage
1 ½ cups dry bread crumbs

Nutrition Info

310.1 calories
carbohydrate: 29.5 g
cholesterol: 62 mg
fat: 16.5 g
fiber: 3.8 g
protein: 14.5 g
saturatedFat: 2.3 g
servingSize: -
sodium: 902.6 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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