Really quick, really good tofu loaf!


1 lb. tofu, medium soft
1 C. bread crumbs
1 egg (optional)
1 medium onion, chopped
2 cloves garlic, chopped
½ C. diced carrots
½ C. corn
½ C. diced zucchini
½ C. chopped mushrooms
½ C. peas
½ C. seeds (sunflower, pumpkin, hemp, whatever you have on hand)
½ C. chopped parsley
½ C. ketchup
2 T. Worcestershire sauce
1 T. soy/tamari sauce
Olive oil spray

Total prep time:  20 minutes or so, just to chop everything up.  Preheat oven to 375.  Sautée onions with all the vegetables (except parsley) in a skillet, until the onion is translucent. Add seeds and sautée for another minute or so. Crumble tofu into a big bowl. Add bread crumbs and mix well. (You can do this in a blender/mixer, too).  Add egg and mix well (you can omit this step – I never use the egg and it works well.) Add everything, including the parsley, to the tofu/bread mixture.  Spray a baking dish/loaf pan with olive oil. Smoosh the tofu into the loaf pan, and pat down top to flatten. Squirt some extra ketchup and a drizzle of worcestershire on top. Bake for an hour.

 Note:  You don’t have to use all the vegetables listed. You can mix and match. You can add additional. My favorite combination is carrot, corn, peas, and mushroom. Keep in mind that the more veggies you add, the less cohesive the loaf will be, and it will fall apart instead of remaining in the “loaf” position (that’s where the egg comes in, I suppose).

Note:  Same thing with the seeds. You can use all or just one. Or none. I like a little bit of crunch to the tofu loaf though. If you use bigger seeds like walnut, you should chop them up.

 Note:  Picture is “borrowed” from the internet – but it looks pretty similar to what I made.


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