Scrummy Tofu Loaf

Serves 4
Prep Time 10 mins
Cook Time 60 mins

Does what it says on the tin, bread tin that is.


  • 1 block of firm tofu (about 500g)
  • 1 carrot (grated)
  • 1 courgette (grated)
  • 2 tbsp tomato paste
  • ¼ cup walnuts, chopped
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp turmeric
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tbsp dijon mustard
  • ½ cup milled oats (or the flour of your choice)
  • 2 tbsp tomato paste (for the topping)
  • 1/3 tsp cinnamon (for the topping)
  • 1 tbsp soy sauce (for the topping)
  • 1 tsp maple syrup/agave/sugar (for the topping)
  • 1 tsp wholegrain mustard (for the topping)


Place the oats into a coffee grinder or miller and process until it’s a soft flour. Set aside.

Drain the tofu, pat with some kitchen roll and put into a large bowl. With a fork mash it up as best you can, use all your horsepower (neigh!).

Add in the herbs, garlic and onion powder, turmeric and continue to mash.

Add the rest of the ingredients (except for the topping ingredients), pour in the flour and mix it up with a wooden spoon. Pour into a non-stick bread tin (or line with parchment if you don’t trust your pans).

Put in a hot oven uncovered for 30 minutes.

In a small bowl mix together the tomato paste, cinnamon, syrup, soy sauce and mustard. Take the loaf out of the oven and brush this on top of the loaf.

Sticking it back in the oven, covered with tin foil, for another 30 minutes, or until hot all the way through.

Slice and eat with lots of other nice things with nice people and nice wine. Go!

Leave a comment…