Tofu Lentil Loaf

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 166.5
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 86.6 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 7.5 g
  • Protein: 10.2 g

View full nutritional breakdown of Tofu Lentil Loaf calories by ingredient
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Number of Servings: 20


    4 cups dried lentils
    (1 cup brown rice)
    (1 cup wild rice)
    5 cups water
    1 package tofu, extra or super firm (mine are 14oz pkgs)
    5 stalks of celery
    4 large carrots
    1 bell pepper
    1 or more bunches of greens, chopped
    1-2 lbs broccoli
    1 large onion, chopped
    1 head of garlic (or equivalent), minced
    1 bunch of parsley, chopped
    1/2 to 1 cup dried tomatoes
    (1 cup cashews)
    1.5 cup sesame seeds
    2 lemons
    (2 dried shitake mushrooms)
    4 cups water
    1/2 tsp thyme, dried
    1/2 tsp rosemary, dried
    1/2 tsp oregano, dried
    1 tsp basil, dried


This makes about 20 1.5 cup servings.

I make this in a large 10.5"x15"x2" glass dish and sometimes I have spillover into a smaller dish. Since this is a casserole, the ingredients are variable with whatever you may have in the fridge. I've made it with spinach, broccoli, cauliflower, kohlrabi (steamed or boiled first, it's tough stuff), etc. Just be sure to get some good green veggies and hopefully a brassica or two in there and it will be fine. I never use recipes, things just kind of turn out so hopefully this approximation of what I do works out for folks that attempt it.

* rinse the lentils and rice and put them in a pressure cooker with the 5 cups of water. Bring it up to pressure and then adjust the temperature to maintain pressure. This should cook for 20-30 minutes which should be about enough time to prepare and cook the other ingredients.
* put all the veggies through the food processor slicer blade, it's the fastest way to do this. :) If you don't have one, buy one. Until then, you can just
chop all the veggies into thin pieces.
* spray a large pot (mine must be a 10 quart or so, I'm not sure though) with spray olive oil (get a Misto, they're wonderful) or put a tablespoon in and
coat. Heat it up for a bit on medium-high heat, but don't smoke the oil. Add the sliced and chopped veggies (minus greens and parsley) and cook stirring every minute or two while you prepare the other items. The veggies should cook until tender but not mushy, perhaps 10-15 minutes.
* in a glass dish (I use my pyrex 2 cup measuring dish) put the dried tomatoes and cover with water (from the 4 cups remaining in the ingredients list).
Heat this in the microwave for a minute or two until the water boils. Let this sit a couple of minutes.
* drain the water into the vitamix. Chop the tomatoes and add to the cooking veggies
* put the lime pulp into the vitamix (get one if you don't have one, or some other good blender, other blenders may vary results) along with the sesame
seeds, cashews, and dried mushrooms. Add the remaining water and blend on high for 3-5 minutes until nice and frothy.
* chop the tofu into small bits and add to the cooking mix
* add the dried herbs to the cooking mix
* add the cashew cream, greens, and parsley to the cooking veggies, mix and simmer
* if the lentils and rice have been cooking for 20-30 minutes, then let the pressure come down then add to the big pot and mix (hopefully it fits, if not
mix in batches)
* put the mix into baking dishes and put in a 375F oven. Bake for 30 minutes.

Number of Servings: 20

Recipe submitted by SparkPeople user KPOMER.

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