Vegetarian Tofu and Nut Loaf

Vegetarian Tofu and Nut Loaf

Corinne K. 2

"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 1 h 40 m {{adjustedServings}} servings 310 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 903 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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Reviews 7

  1. 7 Ratings

Gena Edwards

I liked the recipe a lot. It's perfect fit my mom who just became a vegetarian and I who still eat meat can enjoy it as well. I didn't follow the directions thou. I added sweet peppers to the mix. Meatloaf isn't meatloaf without a glaze so I made one from a different recipe. It was 1/4 cup of ketchup, 1/4 cup sweet & spicy mustard 1/4 cup balsamic vinegar And a ginger garlic spice. Turned out flavorful. Next time I'll chop up the mushrooms finer thou. I didn't like how big slices would fall out.


I made this following the recipie and it was delicious. I made it again but substituted oatmeal for the bread crumbs and chia gel for the eggs to satisfy my gluten free and vegan sisters. I found the taste and texture were actually better with the substitutions. Served it with a mushroom gravy. Even my carniverous brother in law loved it. Even my nieces 3 year old liked it. This will definately be a favorite.


My family did not care for it at all, it was bland and kind of an odd texture.