Tofu chicken meatloaf with choice of fresh sauces
Made with tofu, this meatloaf has a light, delicate texture. Low in calories and high in protein, this recipe is a healthy version of a traditional favourite. Deliciously different and so easy to whip up in the food processor!
326 kcal per serving
(with tomato sauce)
406 kcal per serving
(with peanut sauce)
• Cut the chicken into 2-3 cm cubes and divide into two batches. Place the first batch in the food processor (Knife Blade) and mince for 30 seconds. Repeat for second batch.
• Dice the onion into pieces 2-3 cm square. Place the diced onion in the food processor (Knife Blade) and chop finely for 30 seconds.
• Place all the ingredients for meatloaf in a bowl and knead with your hands until slightly sticky.
• Transfer to a meatloaf pan and bake in oven for 25 minutes at 250°C.
• Place the carrots in the food processor (Thick-Slicing Blade), and select Continuous Mode (M1), and slice at Speed Level 4.
• Rub the carrot slices with salt and dribble with honey. Then season with black pepper.
• For tomato sauce: Place all the tomato sauce ingredients in the food processor (Knife Blade), chop coarsely for 20 seconds.
For peanut sauce: Place the peanuts in the food processor (Knife Blade) and process for 7 minutes using the Paste Mode.
Then transfer the peanut paste to a bowl and mix with the remaining peanut sauce ingredients.
• Slice meatloaf and place on a plate with carrot relish. Pour sauce over meatloaf and serve.
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