Home
Recipes
Everyday Cooking
Vegetarian
Protein
Tofu
Vegetarian Tofu and Nut Loaf

Vegetarian Tofu and Nut Loaf

Name: Vegetarian Tofu and Nut Loaf
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6 servings
Ingredients: 1 serving 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

Rating: 4.4 stars

15 Ratings
14 Reviews
4 Photos

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.

Gallery

Recipe Summary

prep:

20 mins

cook:

1 hr 20 mins

total:

1 hr 40 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

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

Advertisement
Step 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.
Step 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.
Step 4

Stir vegetables and bread crumbs into tofu mixture; press mixture into prepared loaf pan.
Step 5

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

Nutrition Facts

Per Serving:

310.1 calories; 14.5 g protein; 29.5 g carbohydrates; 62 mg cholesterol; 902.6 mg sodium. Full Nutrition

Reviews (14)

Most helpful positive review

Taylor Bridwell

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. Read More

Helpful

(5)

Most helpful critical review

VeggieWoman

04/23/2014

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

Helpful

(1)

15 Ratings

5 star values: 9
4 star values: 4
3 star values: 1
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Taylor Bridwell

05/16/2016

Helpful

(5)

Taylor Bridwell

05/16/2016

Helpful

(5)

ferg

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). Read More

Helpful

(2)

Pat

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. Read More

Helpful

(1)

VeggieWoman

04/23/2014

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

Helpful

(1)

Cooking queen

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! Read More

Helpful

(1)

Luvy101

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. Read More

Helpful

(1)

tpaz

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. Read More

Jerry Thompson

11/26/2019

I used pecans instead of walnuts (did not have walnuts handy) and it turned out good. Read More

Sarah Redfield

11/04/2013

Have used this recipe over the years! Even my non-veg family and friends can't get enough of it! Read More

More Reviews

Back to Vegetarian Tofu and Nut Loaf

All Reviews for Vegetarian Tofu and Nut Loaf

- of Reviews

Nutritional Information

Vegetarian Tofu and Nut Loaf

Servings Per Recipe: 6
Calories: 310.1

% Daily Value *

protein: 29 %

carbohydrates: 10 %

exchange other carbs:

dietary fiber: 15 %

sugars:

fat: 25 %

saturated fat: 11 %

cholesterol: 21 %

vitamin a iu: 5 %

niacin equivalents: 51 %

vitamin b6: 15 %

vitamin c: 5 %

folate: 19 %

calcium: 30 %

iron: 32 %

magnesium: 22 %

potassium: 11 %

sodium: 36 %

thiamin: 37 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.