Are you ready to revolutionize your dinner table with a mouthwatering, protein-packed dish that will make even meat lovers do a double-take? This Tofu and Sun-Dried Tomato Sausage Loaf is not just a recipe—it's a culinary adventure that transforms humble ingredients into a gourmet experience. Imagine a perfectly seasoned, golden-brown loaf bursting with Italian herbs and the rich, tangy flavor of sun-dried tomatoes, all while being completely plant-based and incredibly satisfying.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 block firm tofu, crumbled
- 1 cup breadcrumbs
- 1/2 cup sun dried tomatoes, chopped
- 1/4 cup nutritional yeast
- 1 tablespoon Italian herbs
- 1/4 cup onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper, allowing some overhang for easy removal.
- Drain the tofu block and press it between paper towels or a clean kitchen towel to remove excess moisture. Crumble the tofu into a large mixing bowl using your hands or a fork.
- In a small skillet, heat olive oil over medium heat. Sauté the diced onions until translucent and slightly golden, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Add the sautéed onions and garlic to the crumbled tofu. Mix in chopped sun-dried tomatoes, breadcrumbs, nutritional yeast, and Italian herbs. Combine all ingredients thoroughly, ensuring even distribution.
- Season the mixture with salt and pepper to taste. If the mixture seems too dry, add a small amount of vegetable broth or water to help bind the ingredients.
- Transfer the mixture to the prepared loaf pan, pressing down firmly and smoothing the top to create an even surface.
- Cover the loaf pan with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and continue baking for an additional 15 minutes until the top is golden brown and slightly crisp.
- Remove from the oven and let the loaf cool in the pan for 10-15 minutes. This will help it set and make it easier to slice.
- Use the parchment paper overhang to carefully lift the loaf out of the pan. Slice into thick servings and serve warm.
- Optional: Garnish with fresh basil leaves or serve with a marinara sauce for added flavor.
Tips
- Moisture is Key: Always press your tofu thoroughly to remove excess water. This ensures a firmer, more cohesive loaf that holds together beautifully.
- Flavor Boost: Toast your breadcrumbs lightly before mixing for an extra layer of nutty depth.
- Texture Trick: For a more "meaty" texture, you can briefly pulse the crumbled tofu in a food processor to create a more uniform consistency.
- Customization Option: Experiment with different herbs or add a splash of red wine for a more complex flavor profile.
- Storage Hack: This loaf freezes wonderfully! Wrap tightly and freeze for up to a month, perfect for quick future meals.
- Serving Suggestion: Pair with a crisp green salad or roasted vegetables to complete your meal.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 12g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
