A fail-safe recipe that will bring the flavors and colors of the Mediterranean to your table in a little longer than one hour! Vegetarian and dairy-free.

Ingredients

200 gr (7 oz)  flour
200 gr (7 oz) sun-dried tomatoes (drained weight)
100 gr (3.5 oz) extra-firm tofu
50 gr (1.8 oz) pitted olives (drained weight)
3 eggs
10 cl (3.5 oz, a glass) soy milk
1 tablespoon olive oil
3-4 basil leaves
1 sachet (7 gr, 1/4 oz) yeast for hand baking
salt and pepper

Notes: You can use smoked or flavored tofu (I used sun-dried tomatoes-flavored tofu) but do not use silken tofu – it would be impossible to grate! If you are not vegan or milk-intolerant you can use gruyere cheese instead of tofu and substitute soy milk with cow milk.

You will also need: A small rectangular baking tin, about 23 x 13 cm (9 x 5 inches)

How to make it

 1. Pre-heat the oven at 180 degrees (°C).
Mix in a large bowl flour and yeast.
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 2. In a separate bowl, mix the eggs with the oil and the soy milk.
Season with salt and pepper.
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 3. Pour the egg mixture over the flour.
Mix.
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4. Grate the tofu and add to the mixture.
Chop the sun-dried tomatoes, the olives and the basil leaves and add to the mixture.
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5. Grease a rectangular baking tray and pour the mixture in.
Put in the pre-heated oven for 45 minutes.
Leave to cool down before removing from the tin.
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 6. Decorate the cake with fresh basil and tomatoes.
 ENJOY!