Vegetarian TVP and Tofu Loaf

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 235.6
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 311.3 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 9.4 g
  • Protein: 24.0 g

View full nutritional breakdown of Vegetarian TVP and Tofu Loaf calories by ingredient

Number of Servings: 6


    1 10 ounce package frozen spinach, thawed
    1 onion, finely chopped
    1 vegetarian bouillon cube
    1 3/4 cups boiling water
    2 cups TVP (textured vegetable protein)
    1 pound soft (silken) tofu
    3/4 cup whole wheat flour
    1 tbsp nutritional yeast flakes
    1 1/2 tsp salt
    1 tsp garlic powder
    1 tsp poultry seasoning
    1/2 tsp onion powder
    3 tbsp apple sauce


- Steam the spinach and drain well.
- Cook the onion in water, stirring occasionally, until transparent, about 5 minutes.
- Dissolve the bouillon cube in the boiling water. Add the TVP (textured vegetable protein) and let stand for about 10 minutes.
- Pre-heat the oven to 350 degrees.
- Pat the tofu dry, then mash.
- In a large bowl, combine the TVP, spinach and tofu. - - Stir in the remaining ingredients and pour the mixture into a parchment lined 8 1/2 x 4 1/2 inch loaf pan. Smooth the top and bake for 45 minutes, or until brown on top.
- If the loaf begins to get too brown on top, cover with aluminum foil.

Serving Size: 6 slices

Number of Servings: 6

Recipe submitted by SparkPeople user FIDDLEKRAZY.