Walnut-and-tofu roast

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

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.
Transfer mixture into a bowl, add the gluten flour and breadcrumbs, and knead for a few minutes.
Transfer the mixture into a bread pan and bake for about 75 minutes at 150°C.
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.