Savoury Tofu Sun Blushed Tomato Loaf

Savoury Tofu Sun Blushed Tomato Loaf

Cook 1 hr 5 mins
Serves 8

Ideal for picnics, a great alternative to sandwiches serve either warm or cold.

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250g Cauldron Organic Tofu, wrap the drained tofu in kitchen roll and press between two chopping boards, weighted with a heavy pan or cookery book for at least 10 mins.
1 large red pepper, diced into small cubes
100ml olive oil + 1 tbsp
200g plain flour
1 heaped tsp baking powder
Pinch of salt and freshly ground pepper
3 eggs
100ml olive oil + (1 tbsp for frying)
100ml hot milk
35g sun blushed tomatoes
75g grated cheese – cheddar or Gruyere work well
1 tsp herbs de province


  1. Grease and line the base of a loaf tin (approx 22×10×5cm) with baking paper.
  2. Sauté the pepper in 1 tbsp olive oil for 3-4 minutes or until soft.
  3. In a large bowl mix together the flour, baking powder, salt, pepper and the eggs.
  4. Beat well until you have a sticky compact ball, then add the oil and the milk whilst beating continuously.
  5. Lastly add the sautéd pepper, sun blushed tomatoes, tofu, cheese and herbs.
  6. Pour the cake mixture into the loaf tin and bake for 45 minutes at 200°C, gas mark 6.
  7. Check the loaf halfway through the cooking, if it appears to be browning too quickly on top cover with tin foil.