Vegetarian Thanksgiving- Tofu Loaf With Mixed Vegetables

Yinandyangliving's picture

Nov. 17, 2015

Celebrate this Thanksgiving the vegetarian way with my tofu loaf paired with zucchini, mushrooms, peas, carrot and spinach and flavored with coriander, cumin and paprika spices.


Firm tofu cake 3 , cubed
Zucchini 1 , diced
Mushrooms 8 Ounce , chopped
Frozen peas and carrots 1 1/2 Cup (24 tbs)
Frozen spinach 16 Ounce , excess water squuezed out (1 bag)
Garlic 5 Clove (25 gm) , minced
Paprika 3 Teaspoon
Cumin 3 Teaspoon
Coriander 3 Teaspoon
Salt 3 Teaspoon
Pepper 1 1/2 Teaspoon
Olive oil 1 Cup (16 tbs) , divided
Panko bread crumbs 2 Cup (32 tbs)
Eggs 4 , beaten



Preheat oven to 350F.

Add tofu cubes into canvas bag and squeeze well to remove excess water.


Heat a frying pan with olive oil.

Saute zucchini and garlic until soft.

Add mushroom and saute until soft.

Add spinach, peas, carrot, half the quantity of cumin, coriander, paprika, salt, pepper and mix well.

Add olive oil to 1 cup of panko breadcrumbs and mix well using hands.

In a large mixing bowl, combine tofu, vegetable mixture, remaining paprika, cumin, coriander, salt, pepper, panko breadcrumbs, olive oil, eggs and mix well.

Transfer to baking dish and flatten it out.

Top with panko breadcrumbs mixture and cover with aluminium foil.

Pop into oven and bake for 25 minutes.

Remove foil and cook for 25 minutes.


Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 640Calories from Fat 429

 % Daily Value*

Total Fat 49 g75.4%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 1198 mg49.92%

Total Carbohydrates 31 g10.3%

Dietary Fiber 7 g28%

Sugars 4 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet