Vegan Goetta

Main Dish
4 servings
15 min
2 hours
Very Easy



Scrambled Tofu:


  • Rinse and drain oats. Pour vegetable broth into crock pot and set temperature to low. Add the oats, olive oil and all remaining ingredients except tofu; stir to combine.
  • Place the lid on crock pot and cook mixture for approximately 1 ½ - 2 hours or until all the liquid is absorbed and oats are thick and tender. They will be chewy and this is just what you want. Remove bay leaves and discard.
  • Place tofu in a medium bowl and crumble with a fork until you have very small pieces; about the size of large curd cottage cheese. Stir the tofu into the oat mixture.
  • Line a loaf pan with plastic wrap to facilitate unmolding once the Goetta is set. Scrape oat mixture into the prepared pan and use a greased spatula or wet hands to flatten the top and compress the loaf.
  • Fold overhanging plastic wrap up around the loaf to cover. Refrigerate Goetta at least 12 hours but overnight is best.
  • When ready to serve, peel wrap back from the top of the loaf and invert onto a cutting board. Remove the plastic film and slice Goetta into approximately ½ inch slices or whatever thickness you desire.
  • Heat olive oil in a large nonstick pan over medium heat; add Goetta slices. Fry the Goetta over medium heat until very browned and crisped on the first side; turn and fry second side.
  • Goetta is best when fried very, very crisp. If your heat is too high, your Goetta will just brown on the outside and not dry in the center.
  • It will probably fall apart. Drain on paper towels and serve warm with Scrambled Tofu and farm fresh sliced tomatoes for the perfect vegan breakfast.
  • Scrambled Tofu:
    Place tofu in a bowl and use a fork to break into medium curds. Heat 1 tablespoon coconut oil; add the mustard powder, turmeric and garlic powder to the oil and swirl to combine.
  • Add tofu crumbles to the skillet and toss gently to coat with seasoning mixture. Cook over medium heat until hot.
  • You may allow some of the curds to brown slightly if you like them that way. Season with salt and pepper to taste. Sprinkle top with nutritional yeast if desired. Serve warm with Vegan Goetta.




The texture is perfect, but I did adjust the spices to make it more savory - it was a little bland for my taste and my family's compared to the sausage-filled version. In addition to the spices in the recipe, I add 1 tsp of chipotle powder and usually double the bay leaves. You can also replace added salt with some soy sauce or a little miso paste - it's not really detectable, but it helps make the flavors a little more complex. I still experiment with new batches, but those are permanent adjustments. Also, a cast iron pan has worked better for me than non-stick. The more moisture remains in your goetta once it is set and sliced, the more likely it is to stick, dredging it through flour if you left a little too much liquid in your mixture helps.

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This is my fav goetta recipe. I am from Cincinnati and I love my goetta. I always double the batch. Cook it a little longer. Makes 3 loaf pans, I freeze and pull out when needed. I slice while still slightly frozen so it stays intact on the griddle. I add a little maple syrup after cooked. Oh my!

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I was able to make this for my friend who is a practicing vegan as of January. Some thing she really missed and was surprised when I made this for her. The taste was even good for my non vegans friends (they didn't realize till I told them!). I think that says a lot about the taste. Thank you for sharing

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