Rice And Tofu Loaf
A savory tofu and rice loaf packed with vegetables and herbs, offering a hearty, flavorful, and plant-based main suitable for family dinners or gatherings.
Ingredients
Instructions
- Crumble or mash the tofu into a bowl.
- Heat sesame oil in a skillet and sauté the diced onion, minced garlic, and diced leek, adding Herbamare and dried herbs.
- Add grated carrots and continue to sauté until vegetables are soft.
- Combine the sautéed vegetables with the tofu and cooked rice, mixing well.
- Transfer the mixture to an oiled loaf pan or casserole dish, cover with foil, and bake in a preheated 375°F (190°C) oven for 30 minutes.
- Remove the foil and continue baking for another 15 minutes until golden and slightly crisp on top.
- Allow to cool for approximately 20 minutes before removing from the pan and slicing.
- Serve slices with Sesame Miso sauce.
Tips & Substitutions
For a firmer texture, press the tofu to remove excess moisture before crumbling. You can substitute the tofu with mashed chickpeas for a different flavor profile. If you don’t have Herbamare, regular salt can work, but consider adding a pinch of garlic powder for added flavor. Feel free to mix in other vegetables such as bell peppers or zucchini, or use leftover sautéed veggies from a Mushroom, Onion And Pepper Saute.
Serving Suggestions
Serve this Rice And Tofu Loaf with a drizzle of Sesame Miso sauce for a tasty complement. It pairs beautifully with a side of steamed vegetables or a fresh salad. Consider serving it alongside a Citrus Fruit Dessert for a refreshing finish to the meal. For a heartier experience, you can enjoy it with mashed potatoes or a grain like quinoa.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also microwave the slices for a quicker option, but the oven will help maintain the loaf's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Tofu Loaf contains roughly 323 calories, with 21g protein, 28g carbohydrates, and 17g fat. It is an excellent source of protein (42% of the Daily Value), vitamin A (27% of the Daily Value), and iron (24% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2320mg per serving (101% 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 freeze the Rice And Tofu Loaf?
Yes, you can freeze the loaf before or after baking. If freezing before baking, wrap it tightly in plastic wrap and then foil. When ready to bake, thaw it in the refrigerator overnight and then bake as directed. If freezing after baking, let it cool completely, then wrap and store. Reheat in the oven for best results.
What can I use instead of sesame oil?
If you don’t have sesame oil, you can substitute it with olive oil or coconut oil. However, keep in mind that this will change the flavor slightly. For a nutty taste similar to sesame oil, consider using toasted sunflower oil or even a dash of peanut oil.
How do I make this loaf gluten-free?
To make this Rice And Tofu Loaf gluten-free, ensure that the soy sauce you use is gluten-free, such as tamari. Also, double-check that the tofu and any other packaged ingredients are certified gluten-free. This way, you can enjoy a delicious dish without worrying about 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).