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Tofu Loaf

What you need: 

1 medium onion
1 cup rolled oats (or whole grain bread crumbs or crushed cornflakes)
1 1/2 pounds tofu, mashed
1/2 cup chopped parsley
1/3 cup soy sauce
1/3 cup ketchup
2 tablespoon Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

What you do: 

1) Preheat oven to 350 degrees fahrenheit
2) Mix all ingredients together.
3) Press the mixture into a teflon loaf pan (you can spray a bit of PAM)
4) Bake for one hour.
5) Let cool about 15-20 minutes before trying to remove from pan.
6) Slice and enjoy!
This loaf also freezes well - I slice it up then wrap the sliced loaf in wax paper and plastic wrap and stick it in the freezer. I calculated the calories per slice if you were to slice the loaf into 9 one-inch slices (and using the rolled oats): 150 cal/slice.

Preparation Time: 
Cooking Time: 
Recipe Category: 


I made this recipe last night for dinner. Before I ever make a new recipe, I read the views to try and prepare myself as much as possible. I added the 1/4 of flour and the few tablespoons of vital wheat gluten. I also cut the soy sauce to 3 tbs of soy sauce and 1/3 cup of Vegan Worcestershire sauce. I also cooked my loaf for an additional 20 minutes, I didn't add enough salt and so my loaf didn't have as much of a savory taste as I had hoped for, but overall, this was a great recipe. My husband and I ate it warm last night and had it today cold on whole grain bread with sprouts, tomato, cucumber, and red onion. Definitely a staple recipe in our home now! I read that a lot people's attempts were extremely mushy, maybe if you hadn't already, press and drain your tofu before adding into the mixing bowl, I did that, and I didn't have any mushy problems :)


I'm making this for christmas eve! I think with everyone's comments and alterations I will try these:

-Sauteeing the onion with some fresh minced garlic first (instead of powdered)
-Cook in a smaller pan (I have these mini loaf pans I think would be so cute!)
-Perhaps crumble then FREEZE the extra firm tofu before mixing and preparing it to be cooked (the people who added morningstar crumbles said it tasted awesome so, I will try to replicate what that texture brings in my little gluten free way)
-cut soy sauce and instead add Worcestershire sauce
-and then add more spices and herbs (parsley, ground red pepper, cinnamon..)

I will post pictures, and I am SOOO excited that this may actually work!!!
~have nice holidays!


This is a great recipe!  In addition to the rolled oats, I also used 1 cup dry bread crumbs and replaced the garlic powder with fresh minced garlic.  I also baked it for about 90 minutes.  Next time I think I will try 1 cup salsa.  Delicious and nutritious!  Thanks for the great recipe!    ;)b


thank you so much for this awesome recipe! this is my second time making it and i foresee that it will be making a regular appearance. my only comments:

- the onions should be cooked beforehand
- i went easy on the mustard because i found the flavour to be too strong.

thanks again!


I forgot to add that I also added Morningstar Sausage Crumbles to the tofu mixture.  I just had a huge piece!  It is delicious.  I put it in a round casserole dish and it was still a little moist in the middle, but I think that a night in the fridge will firm it up.  I also added tomato paste to the top, about 45 minutes into baking.  I left the dish uncovered in the oven for the last 15-20 minutes.  The top was tomatoey and added a nice shell to keep the meatloaf together.  I will be making this a lot this fall!


I am making this right now!  I made some modifications to it:  I added diced chipolte peppers in adobo sauce, tomato sauce and paste for the ketchup and I did not add the mustard.  I added crushed bran flakes and wheat germ.  I also added nutritional yeast with the spices.  I also sauteed the oinions and minced garlic.  It smells great.  I can't wait to try it.


i was totally in the mood for meatloaf when i stumbled across this recipe. I changed a coupla ingredients around, for example, instead of 1 1/2 pounds of tofu, i used 1 pound of tofu and 1/2 pound of vegan sausage, instead of the soy sauce (way too high in sodium) i used worchistire sauce instead, which gave it a much more meat loafy taste. i also cut out the dijon, cuz im nota fan of mustard. this cooked great in an hour!

good job!

i also put it in a wider pan instead of a loaf type pan which helped with speeding up the cooking as well as more evenly through it.


I  was wondering if adding some dried mushromms might help with the excess liquid that  seems to be making this so soft.  What do you guys think?


It firmed up some when it got completely cold. And the inside wasn't as salty as the top (it smelled so good I just had to have a pick at it before it was cool). It was good...thinking maybe I'll try the frozen tofu and maybe add some ground-up Asian mushrooms. Topped with pasta sauce makes a good sandwich.


Thought I'd mention that I use "hard" or "firm" tofu, not silken. Maybe that's the difference in texture.



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