Tofu Loaf

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Recipe submitted by Lana Porter lana@ego.psych.mcgill.ca

Tofu Loaf

Ingredients (use vegan versions):

1 medium onion
1 cup rolled oats (or whole grain bread crumbs or crushed cornflakes)
1 1/2 pounds tofu, mashed
1/2 cup chopped parsley
1/3 cup soy sauce
1/3 cup ketchup
2 tablespoon Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Directions:

1) Preheat oven to 350 degrees fahrenheit

2) Mix all ingredients together.

3) Press the mixture into a teflon loaf pan (you can spray a bit of PAM)

4) Bake for one hour.

5) Let cool about 15-20 minutes before trying to remove from pan.

6) Slice and enjoy!

This loaf also freezes well - I slice it up then wrap the sliced loaf in wax paper and plastic wrap and stick it in the freezer. I calculated the calories per slice if you were to slice the loaf into 9 one-inch slices (and using the rolled oats): 150 cal/slice.

This sound great I am looking very forward to trying it. I used to love cold meatloaf sandwiches, hopefully this will fill that craving. Its been a looong time! Thanks!!!

Archived comment by: nbacon@gremlan.org

I tried the tofu loaf and I love it!!! Espically cold on sandwich vegan bread. Thank you for a rockin awesome recipe!!!!

Archived comment by: nbacon@gremlan.org

As my young friends would say - totally awesome! Ya couldnt even tell it was mostly tofu!

Archived comment by: sara

We found that the onions were still too raw with a similar recipe from Tofu Cookery and so now we saute the onions with the black pepper until they are at least clear and they we also add the parsley and cook it until it wilts. It is more work, but it gives the loaf a sweeter onion flavor and is easier to digest. Also, if it is too garlicy, try not adding the powdered garlic as the mustard has plenty. Remember, good breath counts!

Archived comment by: cynthia

I love the tofu loaf! Its great especially after schmoking the buddha with my good buds. I tried to make a bowl out of tofu but the darn thing just wouldn't stay together. Well....dems da berries!

Archived comment by: cindy

I loved the tofu loaf even my father who doesn't usually enjoy things made with tofu enjoyed it. It was great!!!

Archived comment by: gail

This was incredibly delicious and easy! Thanks!

Archived comment by: rhonda

Good, but you definetly have to brown the onion. Best cold. Thanks!

Archived comment by: h.M.

Meat loaf is one of my families favorites!! I can not not wait to trick them with this one!! I bet it is delicious!!!

Archived comment by: sheri

This *is* really good. But i found it to be kind of mushy in the middle. Its better the next day. mm..

Archived comment by: lisa

This is really great! My loaf was still not quite done after one hour (I turned it over and it fell apart), so I repacked the baking pan with the loaf, and baked it an additional 15 or 20 minutes, and it came out very sturdy! Great with mashed potatoes and green beans!

Archived comment by: madge

This was pretty good. I cooked it for 1 hour and 45 minutes at the specified temp and it was still pretty mushy throughout....but it did hold. I sauteed the onions and added the parsely till it wilted like an above person mentioned. It worked out great. And it was lovely with mashed potatoes and cooked veggies.

Archived comment by: christine

I've been making this weekly now, and instead of a regular meat loaf/bread pan, I use a rectangular cake pan and grease the pan. It cooks within 45 to 60 minutes and holds together MUCH better.

Archived comment by: christine

This is absolutely delicious and has become a standard favourite in our household. We prepared this meal for our friends recently and they loved it so much they asked for the recipe! I'm delighted because I am always looking for good-tasting tofu dishes for nutrition and tase. Thank you Lana.

Archived comment by: rosalie

Made this last night (11/13/00) and it was fantastic. My variation was that I added 2 cups of eggplant and 1 1/2 cups of green and red pepper. It didn't hold together as well as I would have like, probably will add more oat and tofu if I add the extra veggies, but the flavor was fantastic.

Archived comment by: paul

Great! I am new not only to eating vegan but also to cooking. This was very simple to prepare and turned out really well. All my non-vegan friends like it. I take cold meat loaf sandwhiches to school everyday. It is a good easy way to get my protein.

Archived comment by: katie

This recipe is the best! My family always makes it for Christmas, and its perfect. (We always double the amount of spices for extra taste). Best served cold with a little parsley on top.

Archived comment by: jay

I cooked mine well over the specified time, and it was still mushy. We all thought it was ok, even cold on sandwhiches. I'll have to try it again in a shallow pan instead of a loaf pan.

Archived comment by: wendy

Though this was good, it didn't hold together well. What kind of tofu would you recommend? I used Extra-Firm Silken, but I'm not sure if I should've(it was pretty lumpy). All in all it was pretty good.

Archived comment by: oi77punkgrrl

I tried this and thought it was great. I also expanded the recipe by turning it into a sort of quiche. I used wholewheat pastry and added some sweetcorn and carrot, It turned out great and as such I make it nearly every week for pack up.

Archived comment by: sambo

loaf in yo mouf!

Archived comment by: smiling_wolf

THIS ROCKS! The only thing I would suggest is to drain the tofu first. It seemed a little mushy after cooking it a half hour longer that suggested. Tasted great though! We made it for Christmas, and were not disappointed in the least.

Archived comment by: jamiebwolcott

Could you please write this recipe out for 1? Thank you.

Archived comment by: brett

Has anyone tried this after *freezing* the tofu? I'm not a big fan of the texture of tofu, but found I can handle it if its frozen. I just wonder if it will hold together the same.

Archived comment by: colorofjanuary

This was really easy and tasty -- even my non-veg coworkers and hubby liked it. I used sauteed onions as suggested by a couple of other posters. Will definitely make again!

Archived comment by: kristineB1

Thanks for a great recipe! This was my first foray into making tofu loaf and it came out so well. I used a split of oats and breadcrumbs, sauteed the onions with some minced garlic and added vegan worcestershire sauce. My meat-eating husband loved it and scarfed all the leftoevers, too.

Archived comment by: moi

We really liked this a lot. But since I don't like ketchup that much, and tofu seems to really pick up the tomato ketchup taste, I made some modifications which turned out even better: substituted my homemade enchilada sauce for ketchup substituted 1 cup of pinto beans mashed for 1/2 pound of the tofu substituted tortilla crumbs for rolled oats added 1/2 jalapeno, chopped added 1 cup almond flour to make it firmer served with picante sauce, yum! (I think I like this better cold than hot. It gives it a chance to really firm up.)

Archived comment by: texasgeek

what kind of tofu should i use?

Archived comment by: pinkskyblackeye

You can use any, depends on the texture you want. Try Firm and softer for more of a less chuncky texture. Also, you can use Wheat Germ instead of the rolled oats.

Archived comment by: vystorm

this was good. but i didn't cook it all the way through so im actually re-baking it right now. howe'ver i had some for dinner and even though it wasn't very texture-y, it was good. with ketchup, my love. yea so that's it. try the dish. hurrah.

Archived comment by: nosensemakessense

I tried this for christmas and I totally LOVED it!!! The best Tofu I have ever had, and just as great the second time I made it, too. I can honestly recommend this to anyone who haven't tried it yet!

Archived comment by: saffron

Tastes great but my loaf wouldn't hold together. I even cooked it extra, and felt firm on top but when I fliped it over, completely fell apart. I would probably still make it again though. Yum.

Archived comment by: earthmother

this sounds delicious since meatloaf is made using similiar ingredients. can't wait to try it!

Archived comment by: stride4unity

would yellow mustard, in disposition to dijon, defect its taste?

Archived comment by: stride4unity

Yellow mustard should be alright, i omitted the mustard component completely...this recipe is rather forgiving. This was great! I made the following changes though: pre-sauteed the onions (as previously suggested), tomato sauce instead of ketchup, layer of sauteed spinach and pumpkin seeds at the bottom and some grated sweet potato and zucchini in the tofu mix. Yum!

Archived comment by: jonil

I made this even though I've never liked meatloaf. This tasted really good but it didn't hold after scooping out. I cooked for an hour and half, it darkened a brown color and I figured it was done. It was still mushy and I ate it but I wish it would've held firmly. It tasted like more like a stuffing. I'll try this again though. Thanks

Archived comment by: stride4unity

We (my husband and I) do not understand why this recipe has gotten so many high ratings. We were very disappointed with it, it tasted like bland salmon patties. My husband thought we were eating cat food. We loved another recipe from here that we made at the same time.... roast-less brown potatoes and vegetables... now THOSE were awesome.

Archived comment by: vegan ranger

I had high hopes for this recipe ... my loaf took a lot longer to cook and the inside as mushy and didn't hold together well ... any idea why?

Archived comment by: fraisefatale

This is a great recipe, good flavors. I had the same problem with it kinda mushy in the middle. Hey folks, next time try about 1/4 cup of wheat flour a few tablespoons of wheat gluten to hold it together. Also do your best to mash the tofu up as much as possible. Perhaps use a food processor. Post your results!

Archived comment by: hanhj