Vegetarian Tofu and Nut Loaf

11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

By Corinne K.
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.

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  • 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.

  • 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.

  • Stir vegetables and bread crumbs into tofu mixture; press mixture into prepared loaf pan.

  • Bake in the preheated oven until loaf is golden brown, about 75 minutes. Allow loaf to cool slightly before slicing.

Nutrition Facts

Per Serving:
310 calories; 16.5 g total fat; 62 mg cholesterol; 903 mg sodium. 29.5 g carbohydrates; 14.5 g protein; Full Nutrition

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Reviews (10)

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Most helpful positive review

ferg
Rating: 5 stars
02/03/2014
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).
Helpful
(2)

Most helpful critical review

VeggieWoman
Rating: 2 stars
04/23/2014
My family did not care for it at all it was bland and kind of an odd texture.
Helpful
(1)
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
ferg
Rating: 5 stars
02/03/2014
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).
Helpful
(2)
Taylor Bridwell
Rating: 5 stars
05/16/2016
This was really awesome. I made this for thanksgiving as the main dish. I cooked it in a bundt pan and did alternating layers of tofu loaf and vegetarian stuffing. It turned out really well. The bundt pan made it look really good as well. Also I made a portobello mushroom gravy to go on top which made it even better.
Helpful
(1)
Pat
Rating: 5 stars
04/17/2017
THIS IS DELICIOUS! I will make again and again and again.:-) Thanks for an absolutely great recipe. I veganized it by using Chia Gel instead of eggs. Otherwise I followed the recipe ingredient list. As I noticed the loaf achieving the coloring that appealed to me after 30 minutes I relocated it from the top oven rack to the lower rack and cooked for another 10 minutes. Since I had not added egg there really was not anything to undercook. Forty minutes seemed quiet sufficient.
Helpful
(1)
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Cooking queen
Rating: 4 stars
10/05/2013
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!
Helpful
(1)
Luvy101
Rating: 4 stars
03/20/2015
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.
Helpful
(1)
VeggieWoman
Rating: 2 stars
04/23/2014
My family did not care for it at all it was bland and kind of an odd texture.
Helpful
(1)
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tpaz
Rating: 3 stars
11/26/2013
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.
possum1963
Rating: 5 stars
03/02/2018
I love this recipe. I do substitute chia seeds for the eggs to make it vegan. Serve with mushroom gravy. Even our non vegan family members love it.
clutolf
Rating: 5 stars
03/18/2016
I've made this numerous times for different groups of people vegetarian and non-vegetarian alike and every single person raved about it. However I find that I always need to cook it at least an hour sometimes longer than what is stated in the recipe.
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