Vegetarian Tofu and Nut Loaf
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Description
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.
Ingredients
- 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
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
- 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.
- 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.
- 4. Stir vegetables and bread crumbs into tofu mixture; press mixture into prepared loaf pan.
- 5. Bake in the preheated oven until loaf is golden brown, about 75 minutes. Allow loaf to cool slightly before slicing.
Nutrition Facts
serving: 6 servings
calories: 310.1 kcal
carbohydrates: 29.5 g
protein: 14.5 g
saturated fat: 2.3 g
cholesterol: 62 mg
sodium: 902.6 mg
fiber: 3.8 g
sugar: 4.1 g
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