Baked Tofu Kale Loaf (vegan)

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4.6 of 5 (18)

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

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!

Minutes to Prepare: 25

Minutes to Cook: 55

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.