Vegan Tofu Vegetable Loaf
This hearty Vegan Tofu Vegetable Loaf is a protein-packed, flavor-filled twist on the classic meatloaf, making it a must-try for plant-based eaters and veggie lovers alike. A combination of crumbled extra-firm tofu, wholesome rolled oats, and savory breadcrumbs creates the perfect texture, while a medley of finely chopped vegetables like onion, carrot, and celery adds freshness and depth. Flavored with a savory blend of soy sauce, dried herbs, and smoked paprika, this loaf is topped with optional ketchup for a tangy, caramelized glaze. Easy to prepare and baked to perfection, it’s a satisfying centerpiece for weeknight dinners or special gatherings. Serve it warm with roasted veggies or mashed potatoes for a comforting, vegan-friendly meal that everyone will love. Keywords: vegan loaf, tofu loaf, vegetable loaf recipe, plant-based dinner, vegan comfort food.
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Recipe Information
Ingredients
- 16 ounces extra-firm tofu
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, finely grated
- 1 stalk celery stalk, finely chopped
- 0.5 medium red bell pepper, finely chopped
- 1 cup rolled oats
- 0.5 cup breadcrumbs (preferably whole wheat)
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
- 3 tablespoons ketchup (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
Press the tofu to remove excess moisture. Crumble it into a large mixing bowl and set aside.
In a small bowl, combine the ground flaxseeds with 5 tablespoons of water. Stir well and let it sit for 5 minutes to form a gel-like consistency. This will act as an egg substitute.
Heat the olive oil in a skillet over medium heat. Add the onion and cook for 2-3 minutes until translucent.
Add the garlic, carrot, celery, and red bell pepper to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender. Remove from heat and let cool slightly.
Add the cooked vegetable mixture, rolled oats, breadcrumbs, soy sauce, tomato paste, thyme, basil, smoked paprika, black pepper, and salt to the bowl with the crumbled tofu.
Pour in the flaxseed mixture and mix everything thoroughly with your hands or a wooden spoon until well combined. The mixture should stick together when pressed.
Transfer the mixture to the prepared loaf pan, pressing it down firmly and evenly into the pan.
If desired, spread the ketchup evenly over the top of the loaf for a tangy glaze.
Bake in the preheated oven for 50-60 minutes, or until the top is firm and slightly browned.
Remove from the oven and let the loaf cool in the pan for 10-15 minutes before transferring to a cutting board.
Slice into portions and serve warm. Enjoy with your favorite side dishes or store leftovers in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3329 mg | 145% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 30.9 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3350 mg | 258% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 2914 mg | 62% | |
*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.
