Tofu Meatloaf
Submitted by goofy56
Vegetarian tofu meatloaf with sauteed mushrooms, green pepper, mozzarella, and Parmesan baked under a tangy tomato paste glaze. Comfort food that’ll fool the meat-eaters at the table.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minWho says meatloaf needs meat?
This vegetarian version swaps ground beef for crumbled tofu bound with breadcrumbs, egg, and a generous pile of mozzarella and Parmesan cheese.
Sauteed mushrooms, onion, and green pepper bring the savory backbone, while a coat of tomato paste on top caramelizes in the oven into that sticky, glossy glaze every meatloaf needs.
Slice it thick, serve it alongside mashed potatoes, and watch the skeptics come back for seconds.
Kitchen Tips
- Tear stale bread by hand for a rustic, uneven texture that soaks up moisture better than store-bought breadcrumbs.
- The mixture should hold together when squeezed but not feel wet. Add more bread if it’s too loose, more dressing if it’s too dry.
- Let it rest 5 minutes after baking before slicing so it holds its shape on the plate.
- Leftover slices make killer sandwiches the next day. Just saying.
Ingredients
Directions
Sauté the chopped onion, garlic and olive oil in a sauté skillet (at least 8"), until glassy.
Add the Green pepper, mushroom and HALF the Newman’s Dressing, reduce heat and continue to sauté until peppers are cooked (no longer crunchy).
Add seasoning to personal preference.
Preheat oven to 425*.
Meanwhile in a large bowl, combine the bread crumbs (I usually just take stale bread and tear it up into small pieces), one can of the tomato paste, cheeses and Tofu.
Beat the egg separately, and add to Tofu-Bread mixture.
Combine until bread is thoroughly saturated.
Add sautéed vegetables and remaining Newman’s Dressing.
The Meatloaf mixture should be cohesive enough to form into a loaf, but not soggy.
If the mixture is too soggy, add more bread. If the mixture is too crumbly, add more dressing, or tomato paste. Tofu has a tendency to separate, so the more bread and cheeses, the better. Spray a loaf pan with a non-stick cooking spray, and spoon tofu mixture into pan, spreading to an even level. Spoon remaining can of Tomato paste over tofu mixture, and spread evenly over the top. Bake in 425 * oven 15 to 25 minutes, or until juices bubble up around the edges.
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