Description
A hearty and flavorful tofu loaf coated in crunchy nuts and glazed with sweet honey, infused with fresh herbs for a savory-sweet balance. Perfect as a plant-based centerpiece or satisfying weeknight main.
Ingredients
Scale
- 14 oz extra-firm tofu, pressed and crumbled
- 1 cup breadcrumbs
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tbsp soy sauce or tamari
- 1 tbsp olive oil
- 2 tbsp ground flaxseed + 5 tbsp water (flax egg)
- 1/4 cup chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 cup mixed nuts (walnuts, almonds, pecans), finely chopped
- For the Honey Glaze:
- 2 tbsp honey or maple syrup
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper.
- In a small bowl, mix ground flaxseed with water and set aside to thicken.
- In a large bowl, combine crumbled tofu, breadcrumbs, onion, garlic, soy sauce, olive oil, flax egg, parsley, thyme, salt, and pepper. Mix until well combined and mixture holds together when pressed.
- Transfer mixture to the prepared loaf pan, pressing firmly to shape into a loaf.
- In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar to make the glaze.
- Spread the glaze evenly over the top of the tofu loaf.
- Sprinkle chopped nuts over the glaze, pressing them gently into the surface.
- Bake for 45 minutes, or until golden and firm. Let cool for 10 minutes before slicing.
- Serve warm, garnished with extra herbs if desired.
Notes
- To make it vegan, substitute maple syrup for honey.
- Great served with mashed potatoes or seasonal vegetables.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 0mg