Vegan Tofu Vegetable Loaf

This hearty Vegan Tofu Vegetable Loaf is a protein-packed, flavor-filled twist on the classic meatloaf, making it a must-try for plant-based eaters and veggie lovers alike. A combination of crumbled extra-firm tofu, wholesome rolled oats, and savory breadcrumbs creates the perfect texture, while a medley of finely chopped vegetables like onion, carrot, and celery adds freshness and depth. Flavored with a savory blend of soy sauce, dried herbs, and smoked paprika, this loaf is topped with optional ketchup for a tangy, caramelized glaze. Easy to prepare and baked to perfection, it’s a satisfying centerpiece for weeknight dinners or special gatherings. Serve it warm with roasted veggies or mashed potatoes for a comforting, vegan-friendly meal that everyone will love. Keywords: vegan loaf, tofu loaf, vegetable loaf recipe, plant-based dinner, vegan comfort food.

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 16 ounces extra-firm tofu
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 medium carrot, finely grated
• 1 stalk celery stalk, finely chopped
• 0.5 medium red bell pepper, finely chopped
• 1 cup rolled oats
• 0.5 cup breadcrumbs (preferably whole wheat)
• 2 tablespoons ground flaxseeds
• 5 tablespoons water
• 2 tablespoons soy sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika
• 0.25 teaspoon black pepper
• 0.5 teaspoon salt
• 3 tablespoons ketchup (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper.

Step 2

Press the tofu to remove excess moisture. Crumble it into a large mixing bowl and set aside.

Step 3

In a small bowl, combine the ground flaxseeds with 5 tablespoons of water. Stir well and let it sit for 5 minutes to form a gel-like consistency. This will act as an egg substitute.

Step 4

Heat the olive oil in a skillet over medium heat. Add the onion and cook for 2-3 minutes until translucent.

Step 5

Add the garlic, carrot, celery, and red bell pepper to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender. Remove from heat and let cool slightly.

Step 6

Add the cooked vegetable mixture, rolled oats, breadcrumbs, soy sauce, tomato paste, thyme, basil, smoked paprika, black pepper, and salt to the bowl with the crumbled tofu.

Step 7

Pour in the flaxseed mixture and mix everything thoroughly with your hands or a wooden spoon until well combined. The mixture should stick together when pressed.

Step 8

Transfer the mixture to the prepared loaf pan, pressing it down firmly and evenly into the pan.

Step 9

If desired, spread the ketchup evenly over the top of the loaf for a tangy glaze.

Step 10

Bake in the preheated oven for 50-60 minutes, or until the top is firm and slightly browned.

Step 11

Remove from the oven and let the loaf cool in the pan for 10-15 minutes before transferring to a cutting board.

Step 12

Slice into portions and serve warm. Enjoy with your favorite side dishes or store leftovers in the refrigerator for up to 4 days.

Nutrition Facts

Serving size	(1102.6g)

Amount per serving	% Daily Value*
Calories	1593.6

Total Fat 66.1g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 1.4g
Cholesterol 0mg	0%
Sodium 3329.2mg	0%
Total Carbohydrate 160.6g	0%
Dietary Fiber 36.0g	0%
Total Sugars 30.9g
Protein 103.7g	0%

Vitamin D 0IU	0%
Calcium 3350.1mg	0%
Iron 23.2mg	0%
Potassium 2914.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.0%

Protein: 25.1%

Carbs: 38.9%