George’s Tofu & Tomato Loaf

By George Dryden | Serves 2-3

  • 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)


  1. Heat oven to 200C/400F/Gas mark 6.
  2. Roast the shallots for 20 minutes. Set aside. Leave oven on.
  3. If using sun-dried tomatoes, pre-soak in warm water for around 20 minutes. Drain.
  4. Put tofu, olives, coconut oil, nutritional yeast, HALF of the tomatoes, plus all the 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.
  5. Stir in the remaining tomatoes, shallots and seeds.
  6. Pour mixture into a (preferably silicon) loaf tin.
  7. Cook for 50 minutes in the centre of the oven on a baking tray.
  8. Serve with plenty of sprouts and greens, drizzled in olive oil and lemon juice.

* Not Hippocrates-approved. Why? Because tomatoes are a fruit and should therefore be eaten alone for optimal digestion.
** Not Hippocrates-approved. Why? Because nutritional yeast can contribute to candida in those who are prone to it. Just go easy.

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by George

I’m George Dryden - a slightly-off-the-wall-but-in-a-good-way journalist, blogger and almost-raw vegan. In April 2014, I graduated as a Certified Health Educator from the Hippocrates Health Institute, in Florida, USA (more about George)

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