Tofu Meatloaf
Transform your dinner table with this hearty and flavorful tofu meatloaf—a plant-based twist on the classic comfort food that’s perfect for vegans and vegetarians alike! Made with protein-packed extra-firm tofu, nutrient-rich flaxseed, and a medley of vibrant veggies like onions and carrots, this recipe is a wholesome alternative that doesn’t skimp on taste. Bold seasonings like soy sauce, Dijon mustard, and Italian herb blend infuse every bite with savory notes, while the tangy ketchup-maple glaze delivers a deliciously caramelized finish. Ready in under an hour, this tofu meatloaf is easy to prepare and ideal for weeknight dinners or weekend gatherings. Pair it with roasted vegetables or mashed potatoes to complete this satisfying, cruelty-free meal.
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Recipe Information
Ingredients
- 16 oz Extra-firm tofu
- 1 cup Breadcrumbs
- 1 medium, finely diced Onion
- 1 medium, grated Carrot
- 2 cloves, minced Garlic
- 3 tbsp Soy sauce
- 3 tbsp Ketchup
- 1 tbsp Dijon mustard
- 2 tbsp Nutritional yeast
- 2 tbsp Ground flaxseed
- 6 tbsp Water
- 1 tbsp Worcestershire sauce (vegan, if desired)
- 1 tsp Italian seasoning
- 0.5 tsp Pepper
- 0.5 tsp Salt
- 3 tbsp Ketchup (for glaze)
- 1 tbsp Maple syrup
- 1 tsp Apple cider vinegar
Instructions
Preheat the oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
Press the tofu to remove excess water. Use a tofu press or wrap the tofu in a clean kitchen towel and place a heavy object on top for about 10 minutes.
In a small bowl, mix the ground flaxseed and water. Let it sit for 5 minutes to form a flax egg.
In a large mixing bowl, crumble the pressed tofu into small pieces. Add the breadcrumbs, diced onion, grated carrot, minced garlic, soy sauce, ketchup, Dijon mustard, nutritional yeast, Worcestershire sauce, Italian seasoning, salt, and pepper.
Add the prepared flax egg to the tofu mixture and mix well until fully combined. The mixture should stick together when pressed.
Transfer the tofu mixture to the prepared loaf pan. Press it down firmly and evenly to shape it into a loaf.
In a small bowl, mix the ketchup, maple syrup, and apple cider vinegar to make the glaze. Spread the glaze evenly over the top of the loaf.
Bake the tofu meatloaf in the preheated oven for 50 minutes, or until the edges are golden and the loaf is firm to the touch.
Allow the meatloaf to cool for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5860 mg | 255% | |
| Total Carbohydrate | 172.2 g | 63% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 53.5 g | ||
| Protein | 102.3 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3292 mg | 253% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2133 mg | 45% | |
*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.
