Classic Tofu Loaf

This classic tofu loaf is the easy, no-fuss vegan answer to meatloaf: crumbled tofu and rolled oats bound with a tangy mix of ketchup, Dijon, barbecue sauce and tamari, then baked until firm and sliceable. It's hearty enough to anchor a holiday table and simple enough for a Tuesday night.

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.

Key Ingredients & Substitutions

• Firm tofu. A 14-ounce block of firm or extra-firm tofu is the base. Drain it well and press out as much water as you can so the loaf bakes up firm instead of soggy. Skip silken tofu here; it's too soft to hold a slice. (Have extra tofu on hand? Browse our tofu and tempeh recipes for more ways to use it.)
• Old-fashioned rolled oats. The oats soak up the sauces and act as the binder, doing the job breadcrumbs and eggs do in a traditional meatloaf. Quick oats work in a pinch but give a softer, pastier texture. Use certified gluten-free oats if you need the loaf to be gluten-free.
• Onion, garlic and parsley. These keep the flavor fresh and savory. Chop the onion finely so it softens as the loaf bakes; if you prefer a mellower flavor, saute it in a little oil for five minutes first.
• Ketchup, Dijon mustard and barbecue sauce. This trio is where the classic meatloaf flavor comes from: sweet, tangy and a little smoky. Check your barbecue sauce label, since some brands contain honey or anchovies. A no-sugar-added ketchup such as Heinz No Sugar Added works well if you want to cut the sweetness.
• Low-sodium tamari. Tamari adds deep, savory umami and is wheat-free, which keeps the loaf gluten-friendly. We like San-J reduced-sodium tamari. Regular soy sauce or coconut aminos can be swapped in one-for-one; coconut aminos will make the loaf a little sweeter.

Tips for the Best Tofu Meatloaf

Press the tofu well. Wrap the block in a clean kitchen towel and set something heavy on top for 15 to 20 minutes, or use a tofu press. Excess water is the number one reason a tofu loaf turns out mushy, so don't skip this step.

Crumble, don't mash. Break the tofu into small, bite-size crumbles with your fingers rather than mashing it to a paste. Those little pieces give the finished loaf a hearty, ground-meat-like texture.

Let the oats soak. After everything is mixed, let the bowl sit for 5 to 10 minutes while the oven finishes heating. The oats absorb the sauces and the mixture becomes easier to pack.

Pack it firmly. Press the mixture into the loaf pan with the back of a spatula or your hands, pushing it into the corners. A firmly packed loaf slices cleanly. A standard 9x5-inch pan such as the USA Pan 1.5-pound loaf pan is the right size; a glass loaf dish works too.

Rest before slicing. Give the loaf 10 minutes out of the oven before you cut it. It firms up as it cools slightly, and you'll get neat slices instead of crumbles.

Variations

• Glazed loaf. Spread ¼ cup of ketchup or barbecue sauce over the top before baking for a sticky, caramelized glaze, just like a diner-style meatloaf.
• Tofu meatloaf muffins. Press the mixture into a greased muffin tin and bake for about 20 minutes. Individual portions are ideal for brown-bagging your lunches during the work week.
• Extra veggies. Fold in ½ cup of finely grated carrot, chopped mushrooms or diced bell pepper for more color and moisture.
• Smoky herb loaf. Add 1 teaspoon of smoked paprika and 1 teaspoon of dried thyme or sage for a more holiday-style flavor.
• Tofu and lentil loaf. Replace half the tofu with cooked brown or green lentils. For a loaf built entirely on lentils, try our Vegan Lentil Meatloaf with Tomato Glaze.

Serving Ideas

Treat this tofu loaf the way you would any meatloaf. It's at its best with a big scoop of Vegan Mashed Potatoes and a simple green vegetable such as steamed green beans or roasted broccoli, with extra ketchup on the side.

For Thanksgiving or Christmas, it makes an easy vegan main that sits happily next to the traditional sides. Pair it with Cranberry-Pear Wild Rice Stuffing and Maple-Glazed Butternut Squash for a festive plate. Leftover slices also make a great sandwich on toasted bread with mustard, lettuce and pickles.

Storing & Freezing

Let the loaf cool completely, then wrap it or transfer the slices to an airtight container. It keeps in the refrigerator for up to 4 days. Reheat slices in a 350°F oven for 10 to 15 minutes, or in a lightly oiled skillet until browned on both sides, which gives the edges a nice crisp crust.

Tofu loaf freezes well. Wrap individual slices (or muffin-size portions) in plastic wrap or parchment, then store them in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or skillet. The texture becomes slightly chewier after freezing, which many people actually prefer.

Tofu Meatloaf FAQ

Is a tofu loaf the same as a tofu meatloaf? Yes. "Tofu loaf" and "tofu meatloaf" describe the same dish: a vegan loaf made from crumbled tofu, a binder and savory sauces, baked in a loaf pan and served in slices, just like a traditional meatloaf.

Why is my tofu loaf falling apart? Usually the tofu wasn't pressed enough or the loaf was sliced while too hot. Press the tofu thoroughly, pack the mixture firmly into the pan and let the baked loaf rest for 10 minutes before slicing. If it's still crumbly, add another ¼ cup of oats next time.

Can I make it ahead for a holiday dinner? Absolutely. Mix and pack the loaf up to a day ahead, cover and refrigerate, then bake it when you need it (add about 5 minutes to the baking time since it goes in cold). You can also bake it fully a day ahead and reheat slices before serving.

Is this tofu meatloaf gluten-free? It can be. The recipe uses wheat-free tamari, so just use certified gluten-free oats and check that your barbecue sauce and Dijon are gluten-free.

More Vegan Loaves and Holiday Mains

If you loved this recipe, here are a few more you might enjoy:

• Thanksgiving Nut Roast
• Vegan Lentil and Sunflower Seed Meatloaf
• Baked BBQ Tofu
• Maple-Sriracha Brussels Sprouts with Cranberry Wild Rice

Recipe

Classic Tofu Loaf

4.70 from 10 votes

This classic tofu loaf is an easy vegan tofu meatloaf: crumbled tofu and rolled oats in a tangy ketchup, Dijon and barbecue sauce mix, baked until sliceable. Serves 4 to 6.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Resting: 10 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

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Equipment

• 9x5-inch loaf pan

Ingredients

• 1 tablespoon grapeseed or safflower oil
• 1 (14-ounce) package firm tofu drained and pressed
• 1 ½ 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

Garnishes

• Ketchup
• Chopped fresh parsley

US Customary - Metric

Instructions

• 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 pressed tofu into small, bite-size pieces with your fingers. 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 the ingredients are evenly combined, then let the mixture sit for 5 to 10 minutes so the oats absorb some of the liquid.
• Press the mixture firmly and evenly into the prepared pan, pushing it into the corners. Bake for 30 to 35 minutes, until the top is lightly browned and the loaf feels firm.
• Let the loaf rest in the pan for 10 minutes, then slice. Serve garnished with ketchup and fresh parsley.

Notes

Press the tofu for 15 to 20 minutes before crumbling so the loaf holds together. For individual portions, press the mixture into a greased muffin tin and bake for about 20 minutes. Leftovers keep up to 4 days in the fridge or 3 months in the freezer.

Nutrition (Estimate per Serving)

Calories: 214kcalCarbohydrates: 28gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 1159mgPotassium: 242mgFiber: 4gSugar: 10gVitamin A: 558IUVitamin C: 9mgCalcium: 120mgIron: 3mg

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