Best Tofu Loaf Recipes

VEGETARIAN TOFU AND NUT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
• 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.
• 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.
• Stir vegetables and bread crumbs into tofu mixture; press mixture into prepared loaf pan.
• Bake in the preheated oven until loaf is golden brown, about 75 minutes. Allow loaf to cool slightly before slicing.

COMFORT TOFU LOAF

Steps:

• First, preheat oven to 350°F.
• Put all the ingredients in a food processor, except for the carrot and celery. Blend until smooth.
• Add the carrot and celery, and blend in the tofu mixture.
• Put in a loaf pan and bake for one hour.
• You can also put ketchup on top of the loaf.

VEGAN TOFU VEGETABLE LOAF

Steps:

• Preheat the oven to 350°F.
• Heat the 1 tbsp of canola oil in a large pan over medium heat. Add the onions and garlic and cook until fragrant. Add the rest of the vegetables and stir well for 5-10 minutes until the begin to soften. Take off the heat.
• In a food processor, combine the tofu, 1/3 c oil and seasonings until well blended. It will resemble and thick paste.
• Grease the inside of a loaf pan with a bit of oil.
• In a bowl, fold the vegetables into the tofu mixture. When well combined, scoop into the loaf pan and smooth out the top.
• Place loaf in the oven and cook for 20-30 minutes, until tofu has puffed up and starts turning golden brown. Let it cool for 10 minutes and cut into 6 slices.
• Serve with vegan gravy and tasty sides.

TOFU LOAF

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together.
• Put 1/4 cup oil in a loaf pan, then press the mixture into the pan.
• Bake for about 1 hour.
• Let cool 10-15 minutes before trying to remove from pan.
• Garnish with ketchup and parsley. Also good sliced and fried for sandwiches the next day.

TOFU-AND-MEAT LOAF

Steps:

• 1. A day in advance, crumble the tofu into a plastic container. Freeze overnight or for up to 4 hours. Thaw the tofu and pat it dry with a paper towel before using.
• 2. Preheat oven to 350°F. In a small bowl, whisk together the topping ingredients.
• 3. In a large bowl, break up the tofu with your hands. Add the remaining loaf ingredients and combine well. Pat the mixture into a 9-by-5-inch loaf pan. Bake for 45 minutes.
• 4. Remove the loaf and brush it with the topping, then return it to the oven and bake for 15 minutes more.
• 5. Remove and let the loaf cool for 5 minutes before slicing and serving.

TOFU AND RICE LOAF

Steps:

• Preheat oven to 350°F
• In a large bowl, combine the brown rice, bread crumbs, walnuts, onion, celery, and carrot.
• Puree the tofu in a food processor or mash by hand until very smooth.
• Add to the rice mixture along with the barbecue sauce, soy sauce, mustard, and black pepper.
• Stir with a large spoon or knead mixture by hand until it is well mixed and holds together, about 1 minute.
• Transfer to an oil-sprayed 5- x 9-inch loaf pan or other baking dish and distribute evenly using a spoon, spatula, or your hand.
• Top with barbecue sauce or ketchup.
• Bake 60 minutes.
• Let stand 10 minutes before serving.

HOLIDAY TOFU LOAF

Steps:

• Drain off excess water from tofu. In a food processor or with a potato masher, crumble tofu avoiding any large lumps. Add the vegetable bullion along with 1 tsp each of the sage, rosemary and savory and 1 tbsp of the maple syrup, mix well.
• Line a medium sized colander with cheese cloth, fill with tofu mixture. Cover the tofu mixture with a plate topped with a five lb weight (generally a few good sized tomato cans will do the trick). Leave tofu to press for at least three hours in the fridge.
• In the mean time, prepare your stuffing.
• Preheat Oven to 375 degrees.
• Combine remaining ingredients (except for the stuffing) in a bowl, whisk together and set aside. After three hours remove the plate and weight from the tofu. Using a spoon, hollow out the tofu leaving a one inch shell. Fill shell with stuffing (Don't Overfill! The stuffing should only be inside the shell, not spilling over onto the sides) and cover with the extracted tofu. Pack the tofu layer down, then turn colander right-side up onto a deep baking sheet.
• Cover tofu loaf with half of the sauce mixture, being sure to spread the mustard grains evenly over the surface. Bake until golden brown (about 1 hour 15 min), basting with remaining mixture after the first 45 minutes.

TOFU VEGETABLE LOAF RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Lightly oil a (9-inch) loaf pan with cooking spray; set aside. Heat oil in a large skillet over medium heat. Add onion, carrot, garlic and parsley and cook until softened and golden brown, about 10 minutes. Meanwhile, wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. Crumble tofu into a food processor and then add bread crumbs, egg, ketchup, tamari and Worcestershire and purée until smooth. Transfer to a bowl and stir in onion mixture. Spoon tofu mixture into prepared loaf pan and smooth the top. Bake, uncovered, until deep golden brown and firm to the touch, about 1 hour. For easier slicing, set aside to let cool until warm. Nutritional Info: Per Serving: 190 calories (80 from fat), 9g total fat, 1.5g saturated fat, 25mg cholesterol, 410mg sodium, 15g carbohydrates, (3 g dietary fiber, 5g sugar), 14g protein.

QUINOA TOFU NUT-LOAF

Steps:

• Preheat oven to 350°F Lightly grease an 8-inch loaf pan with oil; set aside.
• Set water or vegetable broth to boil and add quinoa. Immediately cover and remove from heat. Do not uncover until ready to use.
• Combine oats, garbanzo beans and water in a food processor. Process until smooth.
• Break tofu up into small chunks. In large bowl combine all ingredients, including cooked quinoa.
• Mold into lightly oiled loaf pan.
• Cover and Bake at 350 for 45 minutes. Uncover and bake for 10 minutes more. Watch for it to brown but not dry out.

TOFU WALNUT LOAF

Steps:

• Dissolve Vegex (or Chicken Buillion) in hot water.
• Stir in garlic and seasonings.
• Mix remaining ingredients together.
• Add Vegex mixture and mix well (it will be stiff).
• Place in a sprayed 1 1/2 quart casserole dish and bake uncovered at 375 F for 1 hour or until set in the middle. Will hold its shape if turned out on a platter.
• Garnish with cherry tomatoes and parsley, if desired.
• We like it with baked potatoes and asparagus.

TOFU LOAF

Steps:

• Blend in food processor first four items Saute the next four Mix in bowl the next five and then, mix all together. Bake for 45 minutes. Let stand in oven for ten minutes.

TOFU LOAF

Steps:

• 1. Mash tofu with a potato masher.
• 2. Combine remaining ingredients to tofu and mix well.
• 3. Pour into lightly greased oblong 9 x 13 glass baking dish.
• 4. For the Sauce: Combine brown sugar and water, mix until sugar dissolves. Add ketchup and mix until smooth.
• 5. Pour sauce over loaf to cover the entire loaf.
• 6. Bake at 350 for 45 minutes or until done.