Vegetarian Tofu Meatloaf


My love and admiration for vegetarian food started not long ago, just a few years back when I was invited to dine at Wujie vegetarian restaurant  here in Shanghai. That dinner revealed to me a totally new culinary world made of beans, greens and soya.

Ever since that dinner, I have tried to incorporate more vegetarian dishes into my diet. I know for a fact that I will never convert to vegetarianism but I do like from time to time to treat myself with something healthier and better for me.

This meatless meatloaf is made with tofu, eggplant and mushrooms and it is dressed with a deliscious mushroom gravy. It’s easy to make, tasty and packed with nutrients.

Here is the recipe!

Ingredients (serves 6):

  • 400 gr Japanese eggplants
  •  1/2 cup almonds
  • 400 g firm tofu
  • 250 g shiitake mushrooms
  • 1 clove garlic
  • 1-1/2 cup rolled oats
  • 1 large egg
  • 1/2 tsp salt
  • 1/4 tsp chili flakes
  • 1/4 fresh chopped parsley

for the gravy

  • 300 g mushrooms
  • 2 tbsp butter
  • 1/4 cup heavy cream OR 1/2 cup of whole fat milk
  • 1 cup vegetable broth
  • 2 tbsp flour
  • 1 tbsp Marsala wine
  • salt and pepper
  • 2 tbsp of freshly chopped parsley

Place almonds into a food processor…YES, I finally got one!


and pulse the nuts until ground


Grill the eggplants, then when skin is black, wrap them in plastic foil and let them steam for about 20 min


Then peal off the skin


Grab a nice piece of firm tofu


wash the shiitake mushrooms


and place the mushrooms, tofu, eggplant, salt, chili flakes, black pepper, egg and parsley in the food processor with the grounded almonds


Pulse until creamy. Add the rolled oats and pulse it a few more time


Transfer the mixture into a loaf pan and bake at 200 C for 1 hour


In the meantime make the gravy. Wash and chop up the mushrooms


In a saucepan melt the butter


add the mushrooms and cook them for about 10 min, stirring occasionally. Season with salt and pepper, then scatter the flour, stir again. Pour in Marsala wine and the broth and keep cooking until liquid thickens.



Add the cream and 1 tbsp of fresh chopped parsley


NOTE: to reduce fat content I used whole fat milk and let me tell you something, it worked just fine!

Remove the meatloaf from the oven and let it cool down


then unmold it and slice it up


and serve it with the mushroom gravy and some freshly chopped parsley!




– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.

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