The Other Tofu Loaf Recipes

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.

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.

TOFU MEATLOAF

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.

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.

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.