Comfort Tofu Loaf

Mad Maryno's Note:

A tofu loaf, with easy to find ingredients... leftovers excellent in sandwiches.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 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.

Reviews

[magpie diner]

I had high hopes for this, judging by the mixture in the food processor. Unfortunately, it didn't turn into a loaf for me either, it ended up being egg-like inside and would not hold together to slice...the texture wasn't that great. I'm not sure what is missing, but I think maybe adding some flour or arrowroot powder might help. It's definitely one to fiddle around with to perfect to your liking, a lot probably depends on the type, maybe even brand, of tofu.

[brokenburner]

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.

[oakenguy]

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.