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)
- 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, 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.
- 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.
* 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.