Walnut-and-tofu roast

Image: © Theofano Vetouli

This plant-based version of meatloaf is ideal for a holiday celebration or a formal dinner. It is packed with protein, is easy to cut into thick, firm slices, and is very filling. Accompany with gravy and roasted veggies for a perfect veganised holiday favourite.

  • Preparation Time: 20 minutes
  • Cooking Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes

Ingredients

Servings: 7
  • 200 g
    walnuts
  • 1
    onion quartered
  • 250 g
    roasted red peppers drained
  • 400 g
    regular tofu
  • 200 g
    smoked tofu
  • 1 tbsp
    yeast extract alternatively: 1 tbsp nutritional yeast + 1 tbsp soya sauce
  • ½ tsp
    thyme dried
  • ½ tsp
    marjoram dried
  • ¼ tsp
    rosemary dried or 1 tbsp fresh and finely chopped
  • ¼ tsp
    basil dried
  • ¼ tsp
    sage dried
  • 2 tsp
    vegetable stock powder
  • ½ tsp
    salt
  • to taste
    pepper
  • 50 g
    gluten flour
  • 150 g
    breadcrumbs

Instructions

  1. Using a food processor, blend the walnuts to a fine crumble. Add onions and process again to make a paste. Continue processing while adding the peppers, tofu, and seasoning. If necessary, scrape down the inside of the blender with a spatula to ensure that the mixture is uniform and well blended. Taste and adjust seasoning as needed.

  2. Transfer mixture into a bowl, add the gluten flour and breadcrumbs, and knead for a few minutes.

  3. Transfer the mixture into a bread pan and bake for about 75 minutes at 150°C.

  4. After baking, wait for the loaf to cool down before removing from the pan. Place on a serving dish, cut into slices, and serve with your favourite sauce and sides. 

    As it cools, the loaf will firm up and slice more easily. For best results, prepare the loaf a day ahead, cool overnight, and heat up again before serving.

Notes

The ratio of regular tofu to smoked tofu can be adapted to your preference. You can use only regular or only smoked tofu, adjusting the salt amount accordingly.

The walnuts can also be substituted with other nuts such as peanuts or almonds, based on preference or allergies.

Courses: Main Course
Special diets: lactose-free, Lupin-free
Difficulty: Level 2 (average)
Preparation method: Oven
Type of dish: Meat substitute

About the author

Theofano Vetouli

Theofano Vetouli is a vegan chef and vegan cookbook author. She is developing recipes for ProVeg, she has a passion for Mediterranean cuisine and is confident that every recipe can be veganized.

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