Tofu Veggie Loaf

1/2 cup walnuts – ground
2 Tablespoons vegetable broth for steam-frying
One onion – diced
One large garlic clove – minced
One large carrot – peeled and grated
One Red Bell Pepper – chopped fine
Two celery ribs – diced
One cup mushrooms – cleaned and chopped
2 cups firm tofu
1 cup uncooked quick oatmeal
1/4 to 1/2 cup vegetable broth, as needed
1 heaping Tablespoon flaxseed -ground
1/2 tsp. dried sage
2 Tablespoons tamari soy sauce


Preheat the oven to 350º.
An 8″ X 8″ nonstick square baking dish is ideal.

Process the walnuts, oats and tofu using a food processor until smooth. You may need to scrape down the sided of your food processor once.
Place in a large mixing bowl and set aside.

Sauté (steam fry) vegetables in broth until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together.

Press mix into pan and bake for 45 minutes to 1 hour.

Let the loaf cool in the pan for 15 minutes, then turn out onto a plate and slice. Serve with mashed potatoes and a generous helping of cornmeal gravy. (See Cornmeal Gravy recipe under Sauces and Dressings)

My wife says about this Tofu Loaf recipe, “It tastes like stuffing, but it chews like meat…”

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