Vietnamese Vegetarian Egg Meatloaf (Chả Trứng Chay)

This Vietnamese Vegetarian Egg Meatloaf substitutes meat with tofu, mushrooms, and other plant-based ingredients. The result is a delicious loaf that both vegetarians and meat-eaters will enjoy.

Vietnamese Egg Meatloaf (chả trứng) is a popular dish in Southern cuisine which is often served with rice and grilled pork chops. Today’s recipe is a vegetarian version of this dish, called chả trứng chay. It is inspired by what is served at one of  vegetarian restaurants in Saigon.

• 9-10 oz silken tofu (or soft tofu)
• 0.25 oz dried wood-ear mushrooms
• 1.25 oz dried glass noodles
• cooking oil
• 2 tablespoons minced shallots (about 2-3 shallots)
• 1.5 oz fresh mushrooms, diced (such as king oyster mushrooms, about ½ cup diced)
• 1/4 cup diced carrots (about half a carrot, 40g)
• 2 teaspoons toasted sesame oil, divided
• 1/2 teaspoon salt
• 1 teaspoon soy sauce
• 1/4 teaspoon black peper
• 2 large eggs, with one yolk set aside separately