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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 168.4
  • Total Fat: 11.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 353.3 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 9.9 g

View full nutritional breakdown of Baked Tofu Kale Loaf (vegan) calories by ingredient
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Baked Tofu Kale Loaf (vegan)

Submitted by: CAFEGANESHA
Baked Tofu Kale Loaf (vegan)

Introduction

This is a modified version of a recipe in my favorite vegan cookbook (La Dolce Vegan!) I'm not a big fan of the taste of kale by itself, but since it is so nutritious I did some experimenting, and found that it is delicious when minced in a tofu loaf =)

Feel free to add or substitute ingredients with what you prefer or have on hand. This is so simple and delicious, you must try it!
This is a modified version of a recipe in my favorite vegan cookbook (La Dolce Vegan!) I'm not a big fan of the taste of kale by itself, but since it is so nutritious I did some experimenting, and found that it is delicious when minced in a tofu loaf =)

Feel free to add or substitute ingredients with what you prefer or have on hand. This is so simple and delicious, you must try it!

Number of Servings: 6

Ingredients

    2 tbsp Olive Oil
    1 (14oz) block Extra-Firm Tofu
    1 clove Garlic (minced)
    3 tbsp Ketchup
    1 tbsp Dijon Mustard
    1 tbsp Tamari (or soy sauce)
    1 cup Kale (finely chopped)
    1/4 tsp Black Pepper
    1 tbsp Peanut Butter
    1 cup Carrots (thinly sliced)

Directions

1. Preheat oven to 350*F (175*C). Oil a 9 inch loaf pan with the olive oil (leaving some excess in the pan) and set aside.

2. Rinse and drain the tofu, squeeze with a few paper towels to remove excess water. Crumble it (with a food processor, your fingers, a big wooden spoon, your choice). Place the crumbled tofu into a large mixing bowl.

3. Toss the rest of the ingredients into the bowl and mix well. Pour into the loaf pan, pressing firmly and evenly.

4. Bake for 55-60 minutes, let cool for 10 minutes before serving. Yum!

Makes 6 servings.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I A bit crumbly even after adding 1tbsp flour, but the flavour was wonderful. I topped it with Pumpking seeds before putting it in the oven and used red pepper instead of carrots. - 7/24/14

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  • Incredible!
    1 of 1 people found this review helpful
    Very good! Used almond butter instead of peanut butter and only 1 T. of olive oil - 11/13/11

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  • The fat content listed is high but that's for half the loaf. I could barely eat 1/8 th of the total. I like the flavor, added more spices but didn't like the fact that I couldn't slice, nor did it hold together. It just crumbled all over the place. - 6/23/12

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  • This recipe is pretty delicious even if the final loaf is a bit crumbly. I used lite tofu and an unsweetened ketchup to further reduce calories. Delicious! - 10/5/11

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  • Very Good
    0 of 2 people found this review helpful
    I will try this soon. - 8/6/10

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  • This was delicious. I doubled the Kale otherwise made as directed. I love spice so will probably add some red pepper flakes next time. I did use lite tofu also. - 5/9/10

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  • I give it five stars for sure, in spite of the outrageous fat content. I've gotta' work with that now. - 9/18/09

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  • This sounds delicious, but waaaay too much fat for me.. I will try it using light tofu, Bragg's liquid aminos instead of tamari, and something instead of peanut butter, maybe curry.. Thanks for posting though.. we need more vegan recipes!! - 9/15/09

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  • The taste was good but the texture of mine came out a little crumbly. I couldn't cut it like a piece of cake, but I'm not sure if I was supposed to. It was also a little strong on the ketchup. - 7/30/09

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  • Very yummy! I cut down on the olive oil,bumped up the kale and used lite firm tofu. It turned out really well. I will definitely make this again - 6/3/09

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  • I made this for an office party. It was a huge hit! Great recipe! - 3/12/09

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  • I loved this, and so did my meat-eater husband! Thanks! - 3/3/09

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  • Going to make this, though seems a lot to be 2 servings. - 1/6/09

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  • Awesome recipe! My new favorite way to make tofu. Thanks for posting!
    Note: I just made this for the 3rd time & mixed it up a bit. I added 2 tsp minced ginger, plus an EXTRA tablespoon of both the peanut butter & soy sauce, & an additional 1/4 cup of carrots. Really liked it this way too! - 12/29/08

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  • This was the easiest thing in the world to make & tasted FANTABULOUS!!!!! Especially when I hit the bits of peanut butter that I failed to mix properly - great recipe!!! - 10/8/08

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