Classic Tofu Loaf

This vegan twist on the classic meat dish features tofu and lentils for protein along with the familiar seasonings of onions, garlic and ketchup. This recipe comes to us from Chef Ayinde Howell, author of The Lusty Vegan, who recently cooked the dish on Access Hollywood.

Serves: 4 to 6

  • 1 tbsp. grapeseed or safflower oil
  • 14 ounces firm tofu, well-drained
  • 1 cup cooked french lentils
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup chopped onion
  • 1 tsp. minced garlic
  • 1/2 cup ketchup
  • 1/4 cup Dijon mustard
  • 1/4 cup barbecue sauce
  • 1/4 cup low-sodium wheat-free tamari
  • 1/2 teaspoon salt
  • For garnish: ketchup; chopped fresh parsley

Preheat the oven to 350F. Grease a 9×5-inch loaf pan with the oil and set aside.

In a large mixing bowl, crumble the tofu into bite-size piec- es. Add the oats and mix well. Stir in the parsley, onion, and garlic. Add the ketchup, mustard, barbecue sauce, tamari, and salt. Mix well, until all ingredients are incorporated.

Press the mixture evenly into the prepared pan. Bake for 30 minutes.

Serve garnished with ketchup and fresh parsley.


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Nutrition Information

Classic Tofu Loaf

Servings per Recipe: 4

Amount per Serving

Calories:  359

Calories from Fat:  95

Total Fat:  11g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  1064mg

Potassium:  528mg

Carbohydrates:  49g

Dietary Fiber:  9g

Protein:  19g

Sugars:  13g

Vitamin A:  19%

Vitamin C:  28%

Calcium:  23%

Iron:  31%

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