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

Units Scale

Main Ingredients:

300g tofu (firm or medium-firm)
30g glass noodles (soaked and chopped)
7g dried wood ear mushrooms (soaked and finely chopped)
1/2 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
1/2 tsp turmeric powder
1/4 tsp black pepper

Topping:

1 tbsp cornstarch
2 tbsp water
1 tsp annatto oil

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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 tsp cornstarch with 2 tbsp water until dissolved.
Stir in 1 tsp 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:

1. Let it cool slightly before slicing.
2. Enjoy with broken rice, pickled veggies, scallion oil, and vegan fish sauce for the full Cơm Tấm experience!
3. 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.