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Tofu Carrot Loaf

Tofu Carrot loaf

This tofu “meatloaf” holds together nicely. If you do not have a food processor, chop the vegetables finely and blend well for best results. Makes great sandwiches the next day!

Serves 6.


  • 15-16 oz extra firm tofu, crumbled
  • 7 oz day-old bread, cubed
  • 2 large eggs
  • 2 medium carrots, chopped
  • 1/2 medium onion, chopped
  • 1 jalapeno chili, seeded, minced
  • 1/2 c ketchup (divided use)
  • 1 Tbsp prepared mustard
  • 1 Tbsp molasses
  • 1 Tbsp peanut butter
  • 2 Tbsp all purpose flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 c quick oats, uncooked


  1. Preheat oven to 350 degrees F and generously butter an 8 or 9 inch loaf pan.
  2. Place tofu, bread, eggs, carrots, onion, jalapeno, 1/2 cup of the ketchup, mustard, molasses, peanut butter, flour, salt and pepper in large food processor and pulse until well blended and no large chunks are left.
  3. Spoon mixture into a large bowl and fold in the oats. Mix well.
  4. Transfer mixture to prepared loaf pan and press down. Bake 30 minutes. Mix remaining quarter-cup of ketchup with an equal amount of water and pour evenly over the top. Return to oven for another 30 minutes.
  5. Allow to cool 15 minutes, before slicing and serving with extra ketchup or barbecue sauce.

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