Roasted Vegetable Silken Tofu Terrine

ByBui Thao

This roasted vegetable silken tofu terrine is a fresh, colorful, and super satisfying dish.

It’s kind of like a veggie-packed loaf, but with a soft, creamy texture from the tofu.

You can slice it, serve it warm or cold, and it looks beautiful on a plate.

Perfect for a light dinner or a make-ahead lunch.

Why I Love This Recipe

I first made this terrine when I had a bunch of leftover roasted vegetables and a block of silken tofu sitting in the fridge. I didn’t expect much, but it turned out to be one of the best things I’ve made with tofu—super creamy and full of flavor. Now I make it anytime I want something light but still satisfying.

  • You can eat it hot or cold
  • It’s protein-packed and full of fiber
  • Looks fancy but is actually really simple
  • Great way to use up leftover veggies
Roasted Vegetable Silken Tofu Terrine

Servings and Time

Servings: 4
Total Time: 1 hour (includes baking and cooling time)

What You’ll Need

  • 1 block (14 oz) silken tofu
  • 1/2 red bell pepper, diced
  • 1/2 zucchini, diced
  • 1/2 carrot, peeled and diced
  • 1/4 cup corn kernels (fresh or frozen)
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1 tablespoon cornstarch
  • 1 tablespoon nutritional yeast (optional)
  • Olive oil spray (for pan)

Pro Tips

  • Use parchment paper in the loaf pan for easy removal
  • Let it cool before slicing—it sets better
  • Dice veggies small so they blend smoothly with the tofu
  • Roasting the veggies first brings out the flavor
  • You can serve it with sauce or just a little olive oil and pepper

Tools You’ll Need

  • Loaf pan
  • Parchment paper
  • Frying pan
  • Mixing bowl
  • Blender or food processor
  • Rubber spatula
  • Knife and cutting board

Substitutions and Variations

  • Use any roasted vegetables you like: mushrooms, broccoli, or eggplant all work
  • Replace nutritional yeast with a spoonful of miso paste for umami
  • Add chopped fresh herbs like basil or parsley
  • Add a pinch of red pepper flakes for a kick

Make Ahead Tips

Make the terrine the night before and chill it in the fridge. It slices better when fully cooled and can be eaten cold or reheated gently.

Cooking Instructions

Step 1: Roast the Vegetables

Toss 1/2 red bell pepper (diced), 1/2 zucchini (diced), 1/2 carrot (diced), 1/4 cup corn, and 1 small diced onion with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Spread on a baking sheet and roast at 400°F for 20–25 minutes until soft and slightly caramelized.

Step 2: Prep the Tofu Base

In a blender or food processor, add 1 block (14 oz) silken tofu, 1/2 teaspoon dried thyme, 2 garlic cloves (minced), 1 tablespoon cornstarch, and 1 tablespoon nutritional yeast (if using). Blend until smooth.

Step 3: Combine Everything

In a mixing bowl, gently fold the roasted vegetables into the tofu mixture using a spatula until evenly combined.

Step 4: Transfer to Pan

Line a loaf pan with parchment paper and spray lightly with olive oil spray. Pour in the tofu-vegetable mixture and smooth the top with a spatula.

Step 5: Bake

Bake at 375°F for 30–35 minutes until the top is set and lightly golden. Let cool for at least 15 minutes before slicing.

Leftovers and Storage

Wrap slices in parchment or store in an airtight container in the fridge for up to 4 days. Reheat gently in a microwave or enjoy cold with a salad.

Macros (Per Serving)

  • Calories: 160
  • Protein: 9g
  • Fat: 7g
  • Carbs: 14g
  • Fiber: 3g
  • Sugar: 4g

Why This Recipe Works (Quick Science)

Silken tofu blends into a creamy base that sets when baked, thanks to the cornstarch which acts as a binder. Roasting vegetables brings out their natural sweetness, and the tofu absorbs those flavors while holding everything together in a soft but sliceable texture.

Common Mistakes

  • Skipping the parchment paper makes it hard to remove
  • Not blending tofu enough = lumpy texture
  • Using watery veggies like tomatoes can make it soggy
  • Cutting before it cools = it falls apart

What to Serve With

  • A crisp green salad with lemon vinaigrette
  • Steamed rice or quinoa
  • Roasted potatoes
  • Garlic toast or pita slices

FAQ

Can I use firm tofu instead of silken?
No, it won’t blend smoothly or hold the same creamy texture.

Can I freeze this?
Not recommended—silken tofu gets grainy when frozen.

Can I make it without nutritional yeast?
Yes, it’s optional! Just adds a little savory depth.

Final Thoughts

This roasted vegetable silken tofu terrine is one of those dishes that feels fancy but is secretly so easy. It’s comforting, colorful, and packed with veggies and protein. Give it a try, then come back and let me know how yours turned out!

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