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Tamari Ginger Tofu Loaf with Sesame Glaze

Tamari Ginger Tofu Loaf with Sesame Glaze

This savory tofu loaf is packed with mushrooms, oats, carrots, bell pepper, ginger, and garlic for a hearty plant-based dinner. A glossy tamari-sesame glaze bakes onto the top for deep umami flavor and a sliceable, satisfying texture.

Prep: 25 min · Cook: 55 min · Total: 80 min · Serves: 6

Ingredients

  • 3 tbsp hoisin sauce
  • 8 oz cremini mushrooms (finely chopped)
  • 1 cup red bell pepper (finely diced)
  • 2 tbsp ketchup
  • 1 tbsp toasted sesame oil
  • 2 tbsp ground flaxseed
  • 1 cup carrot (grated)
  • 1 tbsp rice vinegar
  • 1 cup old-fashioned rolled oats (finely pulsed)
  • 3 scallions (thinly sliced)
  • 4 tbsp reduced-sodium tamari (divided)
  • 1 tbsp maple syrup
  • 5 tbsp water
  • 3 cloves garlic (minced)
  • 1 cup yellow onion (finely diced)
  • 1 tbsp fresh ginger (grated)
  • 0.25 tsp white pepper (ground)
  • 2 tsp sesame seeds (toasted)
  • 28 oz firm tofu (pressed and crumbled)

Instructions

  1. Heat the oven to 375°F (190°C) with a rack in the center position, then line a 9-by-5-inch loaf pan with parchment paper so that two sides overhang for easy lifting.
  2. Wrap the 28 oz pressed firm tofu in a clean kitchen towel and press it firmly with your hands over the sink for 1 minute to remove any remaining moisture, then crumble it into pea-size pieces in a large mixing bowl.
  3. Stir the 2 tbsp ground flaxseed and 5 tbsp water together in a small bowl with a fork, then let the mixture stand at room temperature for 10 minutes until thick and gel-like.
  4. Pulse the 1 cup old-fashioned rolled oats in a food processor for 15 to 20 seconds until they resemble coarse flour, then transfer them to the large bowl with the crumbled tofu.
  5. Heat the 1 tbsp toasted sesame oil in a 12-inch skillet over medium-high heat until shimmering, about 1 minute.
  6. Add the 1 cup finely diced yellow onion, 8 oz finely chopped cremini mushrooms, 1 cup grated carrot, and 1 cup finely diced red bell pepper to the skillet, then cook over medium-high heat for 8 to 10 minutes, stirring often with a wooden spoon, until the vegetables are softened and the mushroom moisture has evaporated.
  7. Add the 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, then cook over medium heat for 1 minute until fragrant but not browned.
  8. Stir 3 tbsp reduced-sodium tamari, 3 tbsp hoisin sauce, 1 tbsp rice vinegar, and 0.25 tsp ground white pepper into the skillet, then cook for 1 to 2 minutes until the mixture looks glossy and most of the liquid has been absorbed.
  9. Scrape the hot vegetable mixture into the bowl with the tofu and oats, add the thickened flax mixture and 3 thinly sliced scallions, and fold with a sturdy spatula for 2 to 3 minutes until the mixture holds together when pressed against the side of the bowl.
  10. Pack the tofu mixture firmly into the prepared 9-by-5-inch loaf pan, pressing the corners and top with the spatula so there are no air pockets and the surface is level.
  11. Whisk the 2 tbsp ketchup, 1 tbsp maple syrup, and remaining 1 tbsp reduced-sodium tamari in a small bowl until smooth, then spread the glaze evenly over the top of the loaf with the back of a spoon.
  12. Bake the loaf in the 375°F (190°C) oven for 45 to 50 minutes, rotating the pan once halfway through, until the top is lacquered, the edges are browned, and the center feels firm when gently pressed.
  13. Set the loaf pan on a wire rack and let the tofu loaf rest for 15 minutes so the oats and flax finish binding the slices; the loaf should lift cleanly from the pan using the parchment overhang.
  14. Sprinkle the top with 2 tsp toasted sesame seeds, slice the loaf into 6 portions with a serrated knife, and serve warm with the glaze side facing up.

Nutrition (per serving)

  • Calories: 263
  • Protein: 15 g
  • Fat: 11 g
  • Carbohydrates: 25 g
  • Fiber: 5 g
  • Sugar: 11 g
  • Sodium: 775 mg

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