Salty cake with green olives, lemon, rosemary & tofu

Cake saleì olives vertes, citron, romarin & tofu

By: La Vie dans mon Assiette:
In collaboration with Unisoya


What you need


For the tofu:

3/4 cup Unisoya tofu, drained and crumbled

1 tablespoon maple syrup

1 teaspoon garlic powder


Ground pepper


1 1/3 cup flour

2 teaspoons baking powder

½ tsp salt

Ground pepper

3 eggs

¼ cup olive oil

½ cup milk

1 cup grated mozzarella cheese (keep a small amount to sprinkle on top, optional)

1 cup green olives

1 whole lemon cut into small pieces

Ten sprigs of chives

1 tablespoon coarsely chopped fresh rosemary


The instructions

Mix the tofu cubes with the ingredients and leave to marinate while prepare the rest of the recipe.

Preheat the oven to 350°F.

Butter a loaf pan.

Combine the dry ingredients: flour, baking powder, salt and pepper.


In another bowl, whisk the eggs with the oil and milk.

Make a well in the dry mixture and incorporate the rest of the ingredients, without stirring too much.

Transfer to the bread pan. Place a sprig of rosemary on top of the bread, lemon slices and remaining cheese (optional).

Bake for about 60 minutes, then let stand.

When serving, cut slices. Serve with a drizzle of olive oil, butter, or just eat plain.