Vegetarian Tofu and Nut Loaf recipe
All Recipes Everyday Cooking Recipes Vegetarian Protein Tofu
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
Nutrition Info
- 310.1 caloriescarbohydrate: 29.5 gcholesterol: 62 mgfat: 16.5 gfiber: 3.8 gprotein: 14.5 gsaturatedFat: 2.3 gservingSize: -sodium: 902.6 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Tofu and Nut Loaf
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
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.
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.
Stir vegetables and bread crumbs into tofu mixture, press mixture into prepared loaf pan.
Bake in the preheated oven until loaf is golden brown, about 75 minutes. Allow loaf to cool slightly before slicing.