Tofu Loaf
Looking for a hearty and flavorful plant-based main dish? This savory Tofu Loaf is a wholesome, protein-packed twist on a classic comfort food. Made with extra-firm tofu, breadcrumbs, and a medley of sautéed vegetables, this vegan loaf is seasoned to perfection with soy sauce, smoked paprika, and Italian herbs. A touch of nutritional yeast adds a cheesy depth, while a golden ketchup glaze creates a delicious caramelized topping. The flaxseed "egg" ensures a perfect texture that holds together beautifully. Quick to prepare and baked to perfection in under an hour, this tofu loaf is ideal for weeknight dinners or family gatherings. Serve alongside mashed potatoes, a fresh salad, or your favorite veggie sides for a satisfying, meatless centerpiece. Make this recipe your go-to for vegan comfort food!
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Recipe Information
Ingredients
- 16 oz Extra-firm tofu
- 1 cup Breadcrumbs
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Carrot, grated
- 3 tbsp Soy sauce
- 4 tbsp Ketchup
- 1 tsp Dried Italian seasoning
- 1 tsp Smoked paprika
- 3 tbsp Nutritional yeast
- 2 tbsp Ground flaxseed
- 5 tbsp Water
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard loaf pan with olive oil.
In a small bowl, mix the ground flaxseed and water together. Let it sit for 5 minutes to create a flax 'egg'.
Wrap the tofu in a clean kitchen towel and press it to remove excess moisture. Crumble the tofu into small pieces in a large mixing bowl.
Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and carrot. Sauté for 5-7 minutes, stirring frequently, until softened.
Add the cooked vegetables to the mixing bowl with the crumbled tofu. Add the breadcrumbs, soy sauce, 2 tablespoons of ketchup, nutritional yeast, Italian seasoning, smoked paprika, salt, and black pepper. Mix well until combined.
Stir in the flax 'egg' and mix thoroughly. The mixture should hold together when pressed. If it’s too dry, add a tablespoon of water at a time until it reaches the right consistency.
Transfer the tofu mixture into the prepared loaf pan. Press it down firmly and evenly to remove any air pockets.
Spread the remaining 2 tablespoons of ketchup evenly across the top of the loaf to create a glaze.
Bake in the preheated oven for 45 minutes, or until the top is golden brown and the loaf is firm to the touch.
Remove the tofu loaf from the oven and let it cool in the pan for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4995 mg | 217% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 29.5 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3281 mg | 252% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2147 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
