Easy Vegan Rice & Tofu Loaf (Baked)
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Cook55 min
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Total75 min
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Servings4
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When you’re tired after work but still want to serve your family a wholesome, satisfying meal, this rice and tofu loaf gives you exactly what you need without demanding hours in the kitchen. The best part here is that you’re combining protein-rich tofu with cooked rice, which means minimal prep work. You’ll sauté your vegetables first – this softens them and develops flavor – then mix everything together before baking. The oven does the heavy lifting while you rest. In under an hour total, you’ve got a golden, sliceable loaf that’s hearty enough to satisfy everyone at your table without fuss. For easy preparation and serving, consider using a quality wok set* to perfectly sauté your vegetables before combining all ingredients for baking.
Rice & Tofu Loaf Ingredients
To create a delicious Vegan Rice & Tofu Loaf, you’ll need to gather a combination of plant-based proteins, grains, and fresh vegetables that work together to make a hearty and satisfying main dish. The base of this recipe relies on tofu and cooked rice, which provide substance and texture, while an array of aromatics and vegetables add depth of flavor and nutritional value. Simple seasonings and oils bring all the components together into a cohesive dish. For those interested in making tofu from scratch at home, a tofu maker set* can simplify the process significantly.
Easy Vegan Rice & Tofu Loaf (Baked)
by veganpreps.com
Ingredients
- 14 oz (400g) firm or extra-firm tofu, pressed and patted dry
- 1 1/2 cups cooked brown or white rice
- 1 small onion, finely diced
- 2 carrots, grated
- 1 leek, white and light green parts only, halved lengthwise and finely diced
- 2 garlic cloves, minced
- 1 1/2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1/4 teaspoon Herbamare (or 1/4 teaspoon seasoned salt)
- 2 teaspoons dried herbs (thyme, basil, or a mix)
- 3 tablespoons fresh parsley, finely minced
- 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested 5 minutes)
Instructions
- 1Preheat the oven to 375F (190C). Line a 9×5 inch (23×13 cm) loaf pan with parchment paper, leaving an overhang on the long sides for easy lifting. Mix the flax eggs and set aside to gel for 5 minutes.
- 2Heat the sesame oil in a skillet over medium heat. Add the onion, leek, and carrots and cook, stirring occasionally, for 7–8 minutes until softened. Add the garlic and cook for 1 more minute. Remove from heat and let cool for 5 minutes.
- 3Crumble the pressed tofu into a large mixing bowl until it resembles coarse crumbs with no large chunks. Add the cooked rice, sauteed vegetables, soy sauce, Herbamare, dried herbs, parsley, and gelled flax eggs. Mix thoroughly until everything is evenly combined and the mixture holds together when pressed.
- 4Transfer the mixture into the prepared loaf pan and press down firmly and evenly with the back of a spoon or your hands to eliminate air pockets. Smooth the top.
- 5Bake on the center rack for 45–55 minutes, until the top is golden brown and the loaf feels firm and set when pressed in the center. A toothpick inserted in the middle should come out clean with no wet mixture.
- 6Let the loaf cool in the pan for 10 minutes before lifting out using the parchment overhang. Slice with a sharp knife — the loaf firms up further as it cools and slices cleanly once rested.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
I recommend using firm or extra-firm tofu for the best texture and results, since softer varieties may not hold together as well during baking. The rice should be fully cooked and cooled before mixing to prevent the loaf from becoming too moist. If Herbamare is unavailable, you can swap it out with sea salt or a combination of salt and dried seaweed. Fresh herbs can be adjusted based on what you like, and the Sesame Miso sauce recommended for serving should be made ahead of time or picked up from a store to go with the finished dish.
Crumble Tofu, Sauté Vegetables
Begin by crumbling or mashing 1 block of tofu into a large bowl, breaking it down into small, bite-sized pieces. This step is important because it creates the base texture for your loaf and lets the tofu soak up the flavors from the other ingredients. Set the prepared tofu aside while you prepare the vegetables.
Heat 1 1/2 tablespoons of sesame oil in a skillet over medium heat. Add 1 small diced onion, 2 minced cloves of garlic, and 1 leek that has been cut in half lengthwise and diced. Season this mixture with 1/4 teaspoon of Herbamare and 2 teaspoons of dried herbs such as thyme or basil. Sauté these aromatics until they become fragrant and begin to soften, about 2-3 minutes. Then add 2 grated carrots to the skillet and continue sautéing for a few more minutes until all the vegetables are tender and well-cooked.
Once the vegetables have reached the desired softness, transfer them to the bowl with the crumbled tofu. Add 1 1/2 cups of cooked rice, 1 tablespoon of soy sauce, and a handful of fresh minced parsley. Mix all ingredients together thoroughly until well combined and evenly distributed throughout the mixture. This makes sure that every slice of your finished loaf will have balanced flavors and textures.
Try Quinoa Instead of Rice
If you’d like to switch things up from the standard rice version, quinoa makes an excellent substitute that’ll give your loaf a different texture and nutritional boost. I use one and a half cups of cooked quinoa in place of rice, keeping all other ingredients exactly the same. Quinoa has a lighter, fluffier structure that creates a more delicate crumb than rice does, and it adds complete protein with all nine essential amino acids. Your loaf bakes the same way – same temperature, same timing – but you’ll notice a nuttier flavor and slightly airier bite. The result is genuinely fantastic, and your guests probably won’t even notice the swap.
Sesame Miso Sauce Recommended
Because this loaf can taste a bit mild on its own, I’d recommend pairing it with a sesame miso sauce that’ll really bring out the flavors you’ve worked to build. The umami richness from miso works well with tofu’s neutral taste, while sesame oil adds depth and a nutty flavor. You can whisk together miso paste, sesame oil, rice vinegar, and a touch of maple syrup for a balanced, savory-sweet sauce. Drizzle it generously over warm slices – the heat helps the sauce soak into the loaf. This combination makes a simple dish into something really satisfying and restaurant-quality.
Final Thoughts
The best part is how flexible it is, so you can swap in whatever vegetables or grains you have hanging around. Leftovers make great cold sandwiches the next day, which is my favorite lunch hack.
In This Recipe.
