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Tofu Loaf

What you need: 

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

What you do: 

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.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I made this recipe last night for dinner. Before I ever make a new recipe, I read the views to try and prepare myself as much as possible. I added the 1/4 of flour and the few tablespoons of vital wheat gluten. I also cut the soy sauce to 3 tbs of soy sauce and 1/3 cup of Vegan Worcestershire sauce. I also cooked my loaf for an additional 20 minutes, I didn't add enough salt and so my loaf didn't have as much of a savory taste as I had hoped for, but overall, this was a great recipe. My husband and I ate it warm last night and had it today cold on whole grain bread with sprouts, tomato, cucumber, and red onion. Definitely a staple recipe in our home now! I read that a lot people's attempts were extremely mushy, maybe if you hadn't already, press and drain your tofu before adding into the mixing bowl, I did that, and I didn't have any mushy problems :)

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I'm making this for christmas eve! I think with everyone's comments and alterations I will try these:

-Sauteeing the onion with some fresh minced garlic first (instead of powdered)
-Cook in a smaller pan (I have these mini loaf pans I think would be so cute!)
-Perhaps crumble then FREEZE the extra firm tofu before mixing and preparing it to be cooked (the people who added morningstar crumbles said it tasted awesome so, I will try to replicate what that texture brings in my little gluten free way)
-cut soy sauce and instead add Worcestershire sauce
-and then add more spices and herbs (parsley, ground red pepper, cinnamon..)

I will post pictures, and I am SOOO excited that this may actually work!!!
~have nice holidays!

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This is a great recipe!  In addition to the rolled oats, I also used 1 cup dry bread crumbs and replaced the garlic powder with fresh minced garlic.  I also baked it for about 90 minutes.  Next time I think I will try 1 cup salsa.  Delicious and nutritious!  Thanks for the great recipe!    ;)b

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thank you so much for this awesome recipe! this is my second time making it and i foresee that it will be making a regular appearance. my only comments:

- the onions should be cooked beforehand
- i went easy on the mustard because i found the flavour to be too strong.

thanks again!

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I forgot to add that I also added Morningstar Sausage Crumbles to the tofu mixture.  I just had a huge piece!  It is delicious.  I put it in a round casserole dish and it was still a little moist in the middle, but I think that a night in the fridge will firm it up.  I also added tomato paste to the top, about 45 minutes into baking.  I left the dish uncovered in the oven for the last 15-20 minutes.  The top was tomatoey and added a nice shell to keep the meatloaf together.  I will be making this a lot this fall!

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I am making this right now!  I made some modifications to it:  I added diced chipolte peppers in adobo sauce, tomato sauce and paste for the ketchup and I did not add the mustard.  I added crushed bran flakes and wheat germ.  I also added nutritional yeast with the spices.  I also sauteed the oinions and minced garlic.  It smells great.  I can't wait to try it.

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i was totally in the mood for meatloaf when i stumbled across this recipe. I changed a coupla ingredients around, for example, instead of 1 1/2 pounds of tofu, i used 1 pound of tofu and 1/2 pound of vegan sausage, instead of the soy sauce (way too high in sodium) i used worchistire sauce instead, which gave it a much more meat loafy taste. i also cut out the dijon, cuz im nota fan of mustard. this cooked great in an hour!

good job!

i also put it in a wider pan instead of a loaf type pan which helped with speeding up the cooking as well as more evenly through it.

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I  was wondering if adding some dried mushromms might help with the excess liquid that  seems to be making this so soft.  What do you guys think?

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It firmed up some when it got completely cold. And the inside wasn't as salty as the top (it smelled so good I just had to have a pick at it before it was cool). It was good...thinking maybe I'll try the frozen tofu and maybe add some ground-up Asian mushrooms. Topped with pasta sauce makes a good sandwich.

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Thought I'd mention that I use "hard" or "firm" tofu, not silken. Maybe that's the difference in texture.

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