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Vegan Tofu Vegetable Loaf

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“Once again, a fantastic recipe from the Chicago Diner cook book. Is there anything they can't do? I did alter this a bit from the original and found it to have a lot more flavor. This is a great comfort food kind of meal, excellect on cold days with mashed potatoes and a dinner roll... or three. PS, the more spices and veggies you add, the better! Here's a great recipe for vegan gravy..”
1hr 10mins

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. Heat the 1 tbsp of canola oil in a large pan over medium heat. Add the onions and garlic and cook until fragrant. Add the rest of the vegetables and stir well for 5-10 minutes until the begin to soften. Take off the heat.
  3. In a food processor, combine the tofu, 1/3 c oil and seasonings until well blended. It will resemble and thick paste.
  4. Grease the inside of a loaf pan with a bit of oil.
  5. In a bowl, fold the vegetables into the tofu mixture. When well combined, scoop into the loaf pan and smooth out the top.
  6. Place loaf in the oven and cook for 20-30 minutes, until tofu has puffed up and starts turning golden brown. Let it cool for 10 minutes and cut into 6 slices.
  7. Serve with vegan gravy and tasty sides.

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