Tofu Meatloaf

by erica
Tofu Meatloaf




Prep Time: 20 minutes

Cook Time: 20 minutes

Total Cook Time: 40 minutes


1 package of medium firm tofu

1 egg white

1/8 cup quinoa measured dry then cook

¼ cup gluten free oats, or any oats you have

1 stalk of celery chopped with ½ red pepper

Salt and pepper to taste, dash of dry basil

½ cup low sodium black beans

Topping: 2 tablespoons tomato paste with 2 tablespoons low sodium ketchup, mix in a bowl together and about 1 tablespoon mustard put on top after ketchup is down.



  1. Pre heat oven to 400 degrees, drain your tofu as much as you can set aside, Get a pan going put your celery in and let it soften up. While the celery is cooking, cut your tofu in small slices and put in another pan to brown just a little add salt and pepper a long with a sprinkle of basil.
  2. When Celery and tofu are done put in a bowl with all the other listed ingredients, mix all together when cooled a little. Spray a small baking dish and put everything from the bowl into your baking dish. Add your ketchup to the top then squeeze your mustard on top of that.
  3. Bake for 15 minutes, then if you want the topping to be crunchier then broil for 5 minutes. Let sit for at least 10-15 minutes before eating.

Serves 4

Fat: 3.5g

Carbohydrates: 24.5

Protein: 10.5

Calories: 208


Approved by Sean Marszalek CEO SDC Nutrition Inc

The post Tofu Meatloaf appeared first on About Time.

by erica


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