1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (197g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon Italian herb seasoning |
||
| Calories 149 | ||
| Calories from Fat 47 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.3g | 8% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 789mg | 32% | |
| Potassium 369mg | 10% | |
| Total Carbohydrate 16.6g | 5% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 6.5g | ||
| Protein 11.9g | 23% | |
Ingredients
- 1 lb firm tofu, pressed and cubed
- 2 slices bread, toasted, and crumbled
- 1 small onion, coarsely chopped
- 1/2 teaspoon garlic powder
- 4 tablespoons tomato ketchup
- 1 tablespoon nutritional yeast (optional)
- 2 tablespoons tamari soy sauce
- 1 tablespoon Italian herb seasoning
- 1 teaspoon black pepper
- 1/2 cup of coarsely chopped carrot
- 1/2 cup of coarsely chopped celery
Directions
1
First, preheat oven to 350°F.2
Put all the ingredients in a food processor, except for the carrot and celery. Blend until smooth.3
Add the carrot and celery, and blend in the tofu mixture.4
Put in a loaf pan and bake for one hour.5
You can also put ketchup on top of the loaf.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Comfort Tofu Loaf recipes
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Beans > Soy/Tofu
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Presentation > Served Cold
- Preparation > Presentation > Served Hot
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Kid Pleaser
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: brokenburner
On Oct 8, 2007
I REALLY wanted to love this recipe, but something just went wrong for me ... I used a 9-inch loaf pan, and I think an 8-inch would have been better. I did press the tofu well, so the texture wasn't too bad, but for some reason, the flavor was very salty.
From: Georgiapea
On Oct 8, 2006
This was really good. Mine didn't turn out particularly loaf-y, but I kind of eyeballed everything and didn't press the tofu for as long as I could've. It is really tasty though - great for vegetarians and their roommates =)
From: msmia
On Oct 1, 2006
Made for PAC fall '06 Didn't have a loaf pan so baked in a small, oval bake dish. The taste is great! The texture is more light & fluffy than a traditional "meatloaf" type dish. I really like this recipe and should confess that I added hot sauce to the ketchup to spice is up. I will absolutely make this again
From: oakenguy
On Sep 12, 2007
I really liked it! We pressed the heck out of that tofu and got a good texture in the final product. It really tastes a lot like meat loaf. It was a tiny bit on the dry side. We added more ketchup on top, but something more gravy-ish would have been good. I like this recipe enough to keep experimenting with it, though.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved