Vietnamese Vegetarian Steamed Meatloaf (Chả Trứng Chay)
Recipe for Vegetarian Vietnamese Steamed Meatloaf (Chả Trứng Chay). You won’t know that it doesn’t have any meat in it, and it’s quick and easy to make.
Servings Prep Time
4servings 15minutes
Cook Time
20minutes
Servings Prep Time
4servings 15minutes
Cook Time
20minutes
Ingredients
For the Meatloaf
For the Glaze
Instructions
  1. In a small bowl, whisk together all the “Glaze Ingredients” until smooth. Set aside.
  2. Cut black fungus and carrot into thin strips. Cut noodles into 1 inch portions. Cut green onions (or leek) into thin slices.
  3. Mash firm tofu until smooth in a big bowl. Add black fungus, carrot, noodles, green onion and the rest of “Meatloaf Ingredients” into the tofu bowl. Mix until combined.


  4. Pour the mixture into a greased container or a bowl. Use a spoon to press the mixture down tightly.
  5. Steam for 15 minutes on medium heat. Pour the “Glaze” over the meatloaf and steam for another 5 minutes more.
  6. Let the meatloaf cool down completely before removing from the container. Cut the meatloaf into slices. It can be served alone or with soy sauce and a few Thai chili slices.


  7. Enjoy!
Recipe Notes

In this recipe, we should use the firm or extra firm tofu only. “Don’t” use the soft or medium tofu since it will release a lot of water during steaming process; that makes our meatloaf mushy.