Vegetarian Tofu and Nut Loaf

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 310 Calories

Ingredients

• 2 eggs
• ¾ cup chopped walnuts
• 1 small onion, chopped
• 2 stalks celery, chopped
• ½ teaspoon dried sage
• 1 tablespoon soy sauce
• 1 teaspoon olive oil
• 1 ½ teaspoons dried basil
• 1 ½ teaspoons dried oregano
• 1 (8 ounce) package sliced fresh mushrooms
• 1 ½ cups dry bread crumbs
• cooking spray
• 1 (12 ounce) package firm tofu, drained and cubed
• 1 (1.25 ounce) envelope dry onion soup mix

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.

Step 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.

Step 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.

Step 4

Stir vegetables and bread crumbs into tofu mixture; press mixture into prepared loaf pan.

Step 5

Bake in the preheated oven until loaf is golden brown, about 75 minutes. Allow loaf to cool slightly before slicing.