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George's Tofu & Tomato Loaf

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This is the recipe you should be cooking for people who hate tofu; it's texture is satisfying, and the flavours are awesome. And it's easy.

Ingredients:

  • 300g silken tofu, roughly chopped
  • 120g pitted kalamata olives, roughly chopped
  • 100g sunblush/sun-dried tomatoes, roughly chopped
  • 4 roasted shallots, roughly chopped, drained after roasting
  • 1 tbsp mixed herbs
  • 2 tbsp nutritional yeast
  • 3 large cloves garlic, roughly chopped
  • 2 tsp coconut oil
  • Juice of 1 lemon
  • 1 tbsp each of pumpkin, chia and sesame seeds
  • Black pepper (to taste)

Method:

  • Heat oven to 200C/400F/Gas mark 6.
  • Roast the shallots for 20 minutes. Set aside. Leave oven on.
  • If using sun-dried tomatoes, pre-soak in warm water for around 20 minutes. Drain.
  • Put tofu, olives, coconut oil, nutritional yeast, half of the tomatoes, lemon juice, garlic and black pepper into a blender. You may need to add a splash of water to get the mixture moving, particularly if using a Vitamix. Or use a hand-held blender until all ingredients are smooth and well combined.
  • Stir in the remaining tomatoes, shallots and seeds.
  • Pour mixture into a (preferably silicon) loaf tin.
  • Cook for 50 minutes in the centre of the oven on a baking tray.
  • Serve with plenty of sprouts and greens, drizzled in olive oil and lemon juice.

  #Columns   #vegan   #It Shouldn't Happen to a Vegan   #tofu

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