Corinne K. Recipe − Vegetarian Tofu and Nut Loaf

This meatloaf has a lot of flavor and is very satisfying if you are craving protein. My husband and I, both vegetarians, made this for my brother, a hunter and meat-enthusiast, and he really liked it. The best thing about this meatloaf is the next day when I can have a cold meatloaf sandwich with mayonnaise.

Ingredients

• cooking spray
• 1 (12 ounce) package firm tofu, drained and cubed
• 2 eggs
• 1 (1.25 ounce) envelope dry onion soup mix
• 1 tablespoon soy sauce
• ¾ cup chopped walnuts
• 1 teaspoon olive oil
• 1 (8 ounce) package sliced fresh mushrooms
• 1 small onion, chopped
• 2 stalks celery, chopped
• 1 ½ teaspoons dried oregano
• 1 ½ teaspoons dried basil
• ½ teaspoon dried sage
• 1 ½ cups dry bread crumbs

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
2. Place tofu, eggs, onion soup mix, and soy sauce into a food processor or blender; process until combined. Add walnuts and puree until smooth. Transfer tofu mixture to a large bowl.
3. Heat olive oil in a large skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in the hot oil until vegetables are tender, about 5 minutes. Season with oregano, basil, and sage.
4. Stir vegetables and bread crumbs into tofu mixture; press mixture into prepared loaf pan.
5. Bake in the preheated oven until loaf is golden brown, about 75 minutes. Allow loaf to cool slightly before slicing.

Nutrition Facts

• calories310.1
• carbohydrateContent29.5 g
• cholesterolContent62 mg
• fatContent16.5 g
• fiberContent3.8 g
• proteinContent14.5 g
• saturatedFatContent2.3 g
• sodiumContent902.6 mg
• sugarContent4.1 g