This Tofu Meatloaf is my delicious plant-based take on the traditional Vietnamese chả trứng in Cơm Tấm. Savory, high-protein, and filling, it makes the perfect topping for your lunch or dinner!
Vegan Tofu Meatloaf (Chả Trứng Chay)
If you’ve ever had Cơm Tấm, you know that chả trứng—a Vietnamese egg meatloaf—is one of its signature toppings. Traditionally, it’s made with eggs, ground pork, and glass noodles, then steamed until firm and topped with an egg yolk glaze. It’s hearty, savory, and so good with rice!
Since I love recreating classic dishes in a vegan way, I had to make a plant-based version. This tofu meatloaf swaps out the meat and eggs for tofu, glass noodles, and wood ear mushrooms, giving it that soft-yet-firm texture and rich umami flavor. And instead of the eggy glaze, I use a simple cornstarch and annatto oil topping for that signature golden look. It’s just as satisfying as the original—perfect with broken rice, or honestly, just on its own!
📖 Recipe
Vegan Tofu Meatloaf (Chả Trứng Chay)
Description
This vegan tofu meatloaf is my delicious plant-based take on the traditional Vietnamese chả trứng in Cơm Tấm. Savory, high-protein, and filling, it makes the perfect topping for your lunch or dinner
Ingredients
Main Ingredients:
- 300g tofu (firm or medium-firm)
- 30g glass noodles (soaked and chopped)
- 7g dried wood ear mushrooms (soaked and finely chopped)
- ½ carrot (grated)
- 2 shallots (minced)
- 1.5 tbsp cornstarch
Spices:
- 1.5 tsp vegetarian seasoning powder
- 1.5 tsp vegetarian fish sauce
- 1 tsp sugar
- ½ tsp turmeric powder
- ¼ tsp black pepper
Topping:
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp annatto oil
Instructions
Prepare Ingredients:
- Soak glass noodles and wood ear mushrooms in warm water for about 10 minutes until soft. Drain well and finely chop.
- Grate the carrot and mince the shallots.
- Press the tofu to remove excess water, then mash it in a bowl until smooth.
- .In a large bowl, combine mashed tofu, chopped glass noodles, wood ear mushrooms, grated carrot, and shallots.
- Add cornstarch and all the spices (vegetarian seasoning powder, vegetarian fish sauce, sugar, annatto oil, and black pepper).
- Mix well until everything is fully combined into a thick batter.
Steam the Tofu Meatloaf:
- Lightly oil a heatproof dish or baking mold and pour in the mixture, spreading it evenly.
- Steam over medium heat for 25–30 minutes until firm and cooked through.
Prepare the Topping:
- In a small bowl, mix 1 teaspoon cornstarch with 2 tablespoon water until dissolved.
- Stir in 1 teaspoon annatto oil for a golden color.
Add the Golden Topping:
- After steaming, pour the cornstarch mixture evenly over the tofu loaf.
- Steam for another 5 minutes until the topping sets and becomes slightly glossy.
Serve:
-
- Let it cool slightly before slicing.
- Enjoy with broken rice, pickled veggies, scallion oil, and vegan fish sauce for the full Cơm Tấm experience!
- Or use it as a topping for rice or other savory dishes!
Notes
The steamed tofu loaf (chả trứng chay) will firm up if set in the fridge for a few hours. If you're making Cơm Tấm, I recommend preparing this a day in advance! For best results, lightly steam or microwave before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
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