Vegetable, Chickpea and Tofu Loaf with Cashews

Vegetable, Chickpea and Tofu Loaf with Cashews

This is a simply incredible loaf which is perfect at any time of the day. Served hot with gravy or cold with a salad and pickles, the taste and textures will want you reaching for another slice. This will be one that you will always turn to when you want something tasty.

save_time2 Hours servesServes 4-6 nut? kcal per serving


250 g ( 9 oz ) leeks, tough ends discarded and then finely chopped

1 tablespoon vegetable oil

1 tablespoon vitalite, or other vegan spread

150 g ( 5 oz ) mushrooms, chopped

1 medium red pepper, chopped

2 cloves garlic, minced

1 400 g ( 14 oz ) tin chickpeas, drained

1 medium carrot, grated

200 g ( 7 oz ) potatoes, steamed and mashed

1 teaspoon English mustard

1 200 g ( 7 oz ) firm tofu

50 g ( 2 oz ) breadcrumbs

2 sun dried tomatoes, chopped

2 tablespoons tamari or soy sauce

1/2 teaspoon black pepper

30 g ( 1.5 oz ) cashews, lightly crushed


1 Heat the oil and vitalite in a frying pan over a medium heat and when melted add the leeks. Cook for 5 minutes and then reduce the heat to medium/low and cook for a further 10 minutes until the leeks have become very soft.

2 Add the mushrooms, red pepper and garlic and continue to cook on medium/low for a further 10 minutes.

3 Add 1/2 of the chickpeas, the grated carrot and cook again for a further 5 minutes until everything is combined and soft.

NOW – Preheat the oven to 180 degrees Celsius. (350 F), Gas Mark 4

4 Remove from the heat and stir in the mashed potato.

5 Turn out into a large bowl.

6 Next, in a food processor, add the rest of the chickpeas, mustard, tofu, breadcrumbs, sun dried tomatoes, black pepper and tamari and process until the mixture has become very combined.

7 Place into the bowl with the other ingredients and mix well and then place the mixture into a greased and lined loaf tin.

8 Bake for 30 minutes uncovered. Remove from the oven and cover gently with foil and then put back into the oven for 20 minutes.

9 Remove the foil cover and place back into the over for a further 10 minutes.

10 Lastly, turn out onto a baking sheet, top side down, and place back in the oven uncovered for a further 15-20 minutes.

11 Leave to cool to room temperature before carving and serving.

If you are serving hot, carve and then reheat the slices in the oven at 180 degrees for 10-15 minutes until heated through.


A mix of half cashews to half pistachio nuts makes for a good tasty alternative.


If you wish to freeze the loaf, allow to cool, slice and then individually freeze the slices. These can be reheated from frozen in the oven


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