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Firm Tofu

Tofu Meatloaf

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.


24 ounces tofu

1 1/2 tablespoons all-purpose flour

1 egg white (beaten, reserve egg yolk)

1 pound lean ground beef

1 small onion (finely chopped)

2 slices whole-wheat bread

2 tablespoons milk

2 tablespoons snipped parsley

3 tablespoons green peas (cooked)

2/3 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground nutmeg

2 tablespoons all-purpose flour

1/2 teaspoon salt

1 egg


Crumble bread into pieces; soak in 2 tablespoons milk.

Beat tofu with hand mixer; add 1 1/2 tablespoons flour and 1/2 teaspoon salt.

Beat 1 egg white.

Add to tofu, mix well.

Add 1 tablespoon cooked peas.

Mix ground beef, chopped onion, parsley, 1 egg plus one egg yolk, breads 2 tablespoons peas, ground nutmeg and 2/3 teaspoon salt & 1/4 teaspoon pepper.

Coat bottom of meatloaf pan with thin film of oil.  Dust with flour.  Place half the meat mixture and spread evenly.  Sprinkle 1 tablespoon flour over meat.

Spread tofu mixture evenly over the meat.  Sprinkle 1 tablespoon flour and top with remaining meat mixture.  Bake in 350 degree oven uncovered for 35 – 45 minutes or until wooden pick or fork inserted in center comes out clean.  Serve with tomato slices or baked potatoes.

Makes 6 servings

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