Best Tofu Meatloaf Recipes
TOFU MEATLOAF
Make and share this Tofu Meatloaf recipe from Food.com.
Provided by catpanclub2
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Drain tofu and mash.
- Combine all ingredients and mix well.
- Place in a loaf pan coated with oil.
- Bake at 350F for one hour.
- Cool in pan for 15 minutes.
- Garnish with ketchup, BBQ sauce, and/or chopped parsley.
- When cold, can be sliced for sandwiches.
Nutrition Facts : Calories 139.8, Fat 3.6, SaturatedFat 0.6, Sodium 807.8, Carbohydrate 20.2, Fiber 1.7, Sugar 5.6, Protein 8.1
GLAZED TOFU MEATLOAF
My mom made this for our family when I was a kid using ground turkey. The tofu blends so nicely with the meat and the sauce. I like it juicy so I sometimes double the sauce.
Provided by Makanani Cobb-Adams
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch square baking dish.
- In a bowl, mix the tofu, turkey, bread crumbs, soup mix, green pepper, and eggs. Place the mixture into the prepared pan, and mold into a loaf shape.
- In a saucepan over low heat, blend the brown sugar, soy sauce, and mustard.
- Bake the meatloaf 30 minutes in the preheated oven. Drizzle with the sauce mixture, and continue baking 15 minutes, or to an internal temperature of 180 degrees F (80 degrees C).
Nutrition Facts : Calories 211.5 calories, Carbohydrate 9.7 g, Cholesterol 90.7 mg, Fat 10.3 g, Fiber 1.2 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 628 mg, Sugar 3.5 g
TOFU & LENTIL VEGETARIAN MEATLOAF
Altered from a meatloaf recipe I saw in Giant Food's healthy ideas. Fun to make and a little time-consuming, but worth it because just like meat lover's meatloaf, it has a lot of versatility for leftovers. It says on the card that if you use cooking wine for the red wine, to omit the salt. It originally called for whole wheat breadcrumbs and 3/4 lb each of lean ground beef and lean ground turkey. Firm tofu has a good consistency for this, as does Nasoya Soft. Vegans can easily veganize this with using ground flax and water, or a commercial vegan egg replacer, as a binder. I'd recommend serving this with broccoli and roasted baby carrots and pasta with tomato sauce. The magazine recommends sauteed spinach and red potatoes. Feel free to sub your own tomato sauce if you don't want to make the one listed, I didn't make it; but included for those who might like to.
Provided by the80srule
Categories One Dish Meal
Time 1h45m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine tomato paste, water, wine, garlic, basil, oregano, and salt in a small saucepan. Bring to a boil and and reduce the heat to low. Simmer uncovered for about 15 minutes, then set aside.
- Wash and sort through the lentils, removing any sticks, pebbles, etc. and bring 3 cups of water to a boil. Lower the heat and cook the lentils, loosely covered, for about 20 minutes or until soft but not disintegrating. Drain any excess water.
- While the lentils are cooking, make the tofu "ground beef" by draining it very well and drying it off with paper towels, then (here comes the fun part), smash it into a bunch of pieces, so it has a ground beef or scrambled egg like consistency.
- Mix the tofu pieces in a bowl with the pepper (I just shake some on, roughly 1/2 tsp), olive oil, and soy sauce. Brown in a frying pan/skillet for a couple minutes until it somewhat resembles ground beef and let cool for a few minutes.
- Combine the cooked lentils, crumbled and cooked tofu, breadcrumbs, zucchini, egg whites, and about 1/2 cup of the tomato sauce in a large bowl and mix well.
- Shape the mixture into a loaf and place into an ungreased 9 x 5 loaf pan. Bake at 350F for 45 minutes.
- Pour the remaining tomato sauce mix over the top of the loaf, and bake for another 15 minutes.
- Place onto a serving plate and let cool for about 10 minutes before cutting into 8 slices and serving.
Nutrition Facts : Calories 177.3, Fat 5.2, SaturatedFat 1, Sodium 489.7, Carbohydrate 20.9, Fiber 4.2, Sugar 4.6, Protein 11.2
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