Classic Tofu Loaf
This meal is perfect for those times you open up the fridge and the selection looks sparse. All you’ve got is a package of tofu and an abundance of condiments. The recipe may seem simple, but that’s exactly why it’s here. Every now and then you have to hit the easy button, and for a simple staple like this, you shouldn’t try and over-think it. If you have a package of tofu and you don’t want it to go bad, this will solve that problem and give you leftovers. (From The Lusty Vegan* © 2014 by Ayinde Howell and Zoe Eisenberg. Used by permission, Vegan Heritage Press.)
- 1 tablespoon grapeseed or safflower oil
- 1 (14-ounce) package firm tofu, well-drained
- 1½ cups old-fashioned rolled oats
- ½ cup chopped flat-leaf parsley
- ½ cup chopped onion
- 1 teaspoon minced garlic
- ½ cup ketchup
- ¼ cup Dijon mustard
- ¼ cup barbecue sauce
- ¼ cup low-sodium wheat-free tamari
- ½ teaspoon salt
- Chopped fresh parsley
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with the oil and set aside.
- In a large mixing bowl, crumble the tofu into bite-size pieces. 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.
Note: Try cooking this recipe in muffin cups for individual serving sizes, ideal for brown-bagging your lunches during the work week.
- Here are more easy, versatile tofu recipes.
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