High-Protein Walnut Tofu Loaf Recipe
This tasty dish makes a great high-protein vegetarian substitute for meatloaf. It’s easy to adapt to whatever spices and vegetables you have on hand. Experiment with your favorite flavors. The walnuts give it a more meaty texture and provide surprising flavor. It’s a great winter “comfort” food that I used to make frequently and dug out of my recipe box this year.
Serves 8.
1 package (14 oz.) soft tofu, drained
1 c. old-fashioned oat flakes
½ c. chopped walnuts
1 medium onion, minced
1 medium carrot, grated
½ green pepper, minced
3 cloves garlic, pressed
3 T. tamari
1 tsp. sage
1 tsp. paprika
1 tsp. oregano
2 eggs, beaten
- Preheat the oven to 375 degree.
- Chop up the onion, carrot, pepper and walnuts.
- Place oats in a food processor and grind to a flour.
- Drain tofu and break into pieces in a large bowl. Add all other ingredients and mix well, using clean hands.
- Place tofu mixture in an oiled, 5” X 9” loaf pan.
- Bake 45 – 50 minutes.
- Cool for five minutes on a rack, then use a knife to loosen around sides of pan, invert pan to remove loaf. Slice and serve with tomato sauce or catsup.
Nutritional Information per Serving: 153 calories, 9 g protein, 12.3 g carbohydrates, 8.5 g fat (1 g saturated) , 53 mg cholesterol, 2.6 g fiber, 410 mg sodium.
