Tofu cake with herbs, capsicums and olives
Serving 6 people 25mn preparation – cooking time : 45mn
  • 100gr of tofu with dry herbs of your choice cut in cubes
  • 10cl of plain soymilk
  • 3 eggs
  • 200gr of wheat flour
  • 10cl of olive oil + 1 big spoon
  • 1 red capsicum
  • 1 green capsicum
  • 100gr of black pitted olive (a la grecque)
  • 1 sachet of yeast
  • 1 big spoon of minced basil
  • 1 nice pinch of cumin powder
  • Salt, pepper
  1. Heat up the oven at 180 degrees c
  2. Clean the capsicums, remove the seeds and white filaments and cut them in cubes. Fry them in a sauce pan in the olive oil (big spoon). <br>   They should remain slightly crunchy.
  3. Pour the flour into a bowl. Add the eggs and yeast. Mix progressively.<br> Warm up the soymilk  and blend it with the preparation as well as the olive oil, tofu  cubes, the basil, cumin powder, capsicum and sliced olives. Salt, pepper.
  4. Pour the preparation into an anti-adhesive cake tin and cook for 40mn