This recipe for Classic Tofu Loaf from The Lusty Vegan by Ayindé Howell and Zoë Eisenberg 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 we’re sharing it. 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.
Classic Tofu Loaf
Prep time: 15 minutes | Cook time: 40 minutes |Serves 4 to 6
Ingredients
- 1 tablespoon grapeseed or safflower oil
- 1 (14-ounce) package firm tofu, well-drained
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 1/2 cup ketchup
- 1/4 cup Dijon mustard
- 1/4 cup barbecue sauce
- 1/4 cup low-sodium wheat-free tamari
- 1/2 teaspoon salt
- For garnish: ketchup; chopped fresh parsley
Preparation
- Preheat the oven to 350°F. Grease a 9×5-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.
Pro-tip: Try cooking this recipe in muffin cups for individual serving sizes, ideal for brown-bagging your lunches during the work week.
From The Lusty Vegan © 2014 by Ayindé Howell and Zoë Eisenberg. Used with permission from Vegan Heritage Press.
