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    You are in: Home / Low-cholesterol / Tofu Meatloaf Recipe
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    Tofu Meatloaf

    Average Rating:

     4 Total Reviews

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    • on March 18, 2012

      I made this with 16oz of extra firm "Italian seasoned" tofu and added 1 egg. The breadcrumbs were also "Italian seasoned". I spread a thin layer of 1/2 ketchup 1/2 honey barbecue sauce on top of the loaf BEFORE baking. Served it to my mom and husband, and both agreed it was the best "meat"loaf they had ever eaten. Adding the ketchup/bbq to to top before baking adds a real nice flavor to the loaf, the extra Italian seasoning via the breadcrumbs/tofu really kicks up the flavor, and the egg helps the loaf hold it's shape.

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    • on February 16, 2008

    • on January 21, 2008

      Not bad. Somehow it just tasted mostly like bread to me. If I make it again, I will probably add an egg replacer, since it didn't stick together all that well. My husband seemed to like it. He will like mostly anything if he can smother it in ketchup :) The only complaint he had was that the onions were too big, and that is my fault not the recipe's. Next time I will chop them much smaller. Thanks for posting - the more vegan recipes out there, the better, outstanding or not!

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    • on October 08, 2007

      Much as I wanted to like this recipe, it just didn't work out very well. The final product was kind of watery; maybe the tofu should have been pressed before mashing. Also, I used a 9-inch loaf pan, and that was probably too big.

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    Nutritional Facts for Tofu Meatloaf

    Serving Size: 1 (139 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 139.7
     
    Calories from Fat 32
    23%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 807.7 mg
    33%
    Total Carbohydrate 20.1 g
    6%
    Dietary Fiber 1.7 g
    6%
    Sugars 5.6 g
    22%
    Protein 8.1 g
    16%
    Detailed Nutrition Values About Nutrition Info
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