Scrumptious Meatless Tofu Loaf

This year will be my first gluten-free Thanksliving!  10 months ago I had to relearn my eating habits and at first I was lost & felt like I’d never be able to enjoy food again.  I wouldn’t let negativity bog me down!  I refused to eat processed, let alone mostly tasteless gluten-free options (and then I found even more foods I was intolerant of, which kept me out of public eating for good!).  My kitchen was my salvation; frustrated at the lack of healthy & delicious food options I was on a mission.  I refused to believe that healthy allergen-free food was an oxymoron and was I right!  This year I am very excited for my first gluten-free Thanksliving (it’s by far my first Vegan Thanksliving, and they’ve been cruelty-free my whole life as I was raised a vegetarian.  I will miss my brother as it’s his first Thanksliving away, but I hope with these recipes he’ll be able to feel right at home!).

This tofu loaf has the quintessential fall spices and flavors that brings back childhood memories.  And you know what?  This is delicious any time of the year!  You can even make a double batch, and freeze one before baking to use the next week (now that’s easy!).


  • 1 package of extra firm organic tofu
  • 4 Tablespoons organic ketchup
  • 4 Tablespoons organic gluten-free Tamari
  • 4 ribs of organic celery, diced
  • 4 medium organic carrots (I used local Purple Haze), diced
  • 1 Tablespoon organic extra virgin olive oil (to saute)
  • 1  1/2 Cups cooked organic cannellini beans (or 1 15-oz can)
  • 1 medium organic sweet potato, chopped & steamed until tender
  • 3 cloves garlic, diced (or 2 teaspoons organic garlic powder)
  • 1 medium onion, diced (or 2 teaspoons organic onion powder)
  • 1 1/2 teaspoons organic dried sage
  • 2 teaspoons smoked paprika
  • 3 Tablespoons nutritional yeast
  • salt & pepper to taste
  • 1 Cup quinoa flakes


  1. Preheat your oven to 375 degrees.  In a large saute pan on medium-high, add your olive oil, celery, carrots, onions, garlic and saute for 6-7 minutes, or until tender.  Add the cannellini beans and mix to combine.  Saute for 7 minutes, stirring to ensure even cooking.
  2. In your food processor, add the tofu, ketchup, and soy sauce.  Pulse until creamy. Add your sauteed veggies, steamed sweet potato, spices, nutritional yeast and combine until creamy.
  3. Move your mixture to a large bowl and fold in your quinoa flakes.  Taste & adjust seasonings as necessary.
  4. On a baking sheet, lay a piece of oiled parchment paper (so your loaf doesn’t stick!).  Pour your mix onto the parchment paper and form into a loaf (you may also use a greased loaf pan, but I prefer this method as more surface area can brown and crisp up!).
  5. Pop your tray in the oven for 25 minutes.  Remove from the oven and cover with parchment paper.  Bake for another 20 minutes & remove the cover; pop back in for another 10 minutes, or until the outside is golden and has a crisp.
  6. This dish paired perfectly with my Gratifying Gravy.  To make this a complete balanced meal, I paired my loaf with local farm-fresh vegetables. Delicata squash with steamed local spinach, and kuri squash with a hint of my maple butter (2 Tablespoons vegan non-dairy buttery spread, 1 Tablespoon local dark maple syrup) with salt & pepper to taste.  
  7. Enjoy eating whole!

Loaf adapted from Vegan on the Cheap


  1. Pingback: Gratifying Gravy «

  2. Pingback: Succulent Stuffing «

  3. Pingback: Thanksliving Feast (V, GF) «

  4. Pingback: Thanksliving Menu (V, GF) «

Questions? Comments? :)

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: