Fresh Tofu Loaf
A savory, protein-packed loaf featuring soft tofu, hearty vegetables, and a flavorful mushroom and soy sauce base. Perfect for a wholesome lunch or dinner, it offers a moist texture and rich umami flavor, suitable for vegetarians and those seeking a nutritious, comforting meal.
Ingredients
Instructions
- Beat the eggs slightly in a mixing bowl.
- Add the mushroom soup, then beat and blend with the milk and soy sauce.
- Mash the tofu coarsely and combine all ingredients; mix well.
- Pour the mixture into an oiled loaf pan set in a pan of hot water.
- Bake at 350°F for about 45 minutes, or until a knife inserted in the center comes out clean.
- Let stand for 10 minutes before unmolding.
Tips & Substitutions
For a firmer texture, press the tofu to remove excess moisture before mashing. You can substitute the mushroom soup with a homemade cream of mushroom or any cream soup of your choice. If you prefer a vegan version, replace the eggs with flax eggs and use plant-based milk. Adding herbs like thyme or basil can enhance the flavor, making it a delightful addition to any meal.
Serving Suggestions
Serve the Fresh Tofu Loaf sliced, alongside a fresh salad or steamed vegetables for a balanced meal. It pairs beautifully with Corn Custard With Tomatoes for a vibrant dinner. For added flavor, drizzle with a soy sauce or teriyaki glaze before serving. This dish is perfect for brunch or as a hearty vegetarian main course.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, slice the tofu loaf and warm it in the oven at 350°F for about 15 minutes, or microwave slices for 1-2 minutes until heated through. This allows the flavors to meld and ensures the loaf stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Tofu Loaf contains roughly 284 calories, with 8g protein, 58g carbohydrates, and 4g fat. It is an excellent source of vitamin A (158% of the Daily Value), dietary fiber (36% of the Daily Value), and potassium (27% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1493mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this tofu loaf ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just pour it into the loaf pan and bake when ready. This makes meal prep convenient and allows flavors to develop. Make sure to cover it tightly to prevent it from absorbing any odors.
What can I use instead of water chestnuts?
If you can't find water chestnuts, you can substitute with diced celery or bell peppers for a similar crunch. You might also try using chopped nuts like cashews or almonds, which will add a different texture and flavor while maintaining the dish's integrity.
Is this recipe gluten-free?
The recipe is not gluten-free due to the use of soy sauce and whole wheat bread crumbs. For a gluten-free version, replace the soy sauce with tamari and use gluten-free bread crumbs. This way, you can still enjoy this delicious tofu loaf without gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).