Last updated on May 23, 2026 at 05:58 pm
Dinner · High Protein · Almost Plant Based
Pinto Bean & Tofu Meatloaf with Herbs
A plant-based meatloaf that genuinely surprises. Pinto beans, tofu, and potato bound together with chickpea flour and nutritional yeast — comfort food with serious protein credentials. Slices beautifully and reheats even better.
48g
Protein ★
560
Calories
56g
Carbs
16g
Fat
Ingredients
150g
cooked pinto beans (from dried or canned, rinsed well)
200g
firm tofu, dried thoroughly with kitchen paper
1 large
potato, peeled and cut into cubes
1 tbsp
tamari (gluten-free soy sauce)
1 tbsp
extra virgin olive oil
1 tbsp
nutritional yeast
1 tbsp
mixed dried herbs
2 tbsp
chickpea flour
To taste
salt and pepper
Method
1
Peel the potato, cut into cubes and boil for about 15 minutes until cooked but not too soft. Drain immediately and mash while still hot. Spread out and leave to cool completely — you can do this step the day before and refrigerate overnight.
2
Dry the tofu thoroughly with absorbent kitchen paper — the drier the better. Blend in a food processor until smooth and creamy. Add to the cooled mashed potato in a large bowl.
3
Add the pinto beans to the food processor and blend briefly — just enough to break them down but leaving some texture. You want the mixture to be roughly combined but not entirely smooth.
4
Add the blended beans to the bowl. Season with salt, pepper, tamari, olive oil, mixed herbs, and nutritional yeast. Mix well until everything is evenly combined. Add the chickpea flour and knead until the mixture holds together and is no longer sticky.
5
Preheat the oven to 200°C (fan). Transfer the mixture onto a sheet of baking paper and shape into a loaf. Wrap tightly in the parchment paper and tie the ends with kitchen twine to hold the shape during baking.
6
Bake for 20 minutes. Remove from the oven and leave to cool slightly before unwrapping. At this point you can slice and serve as is — or brush with a drizzle of olive oil and return to the oven for a further 5 minutes to brown the outside. Slice and serve warm.
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