Herby Tofu and Vegetable Loaf

Savoury loaves have a quiet place in home cooking. Before everyone had a bread machine, a meatloaf or a nut roast was what you made when you wanted something to last through the week, and this tofu loaf follows that tradition. It is a plain, sturdy bake that cuts cleanly and tastes good cold from the fridge the next day, which is half the reason to make it.

The base is firm tofu, and that choice matters. Soft or silken tofu holds too much water and turns the loaf to mush, while firm tofu, drained and patted dry, mashes into something with real body. Tofu is made by curdling soy milk and pressing the curds, so the firmer the block, the more protein-rich and less watery it tends to be per bite. Drying it well before it meets the bowl is the step that keeps the slices tidy.

The grated zucchini needs the same care. Zucchini is roughly 95 percent water, so squeeze the shreds in a clean tea towel until they feel almost dry. If you skip this, the loaf will stay soft in the middle no matter how long it bakes. The oats and ground linseed do the job of binding once they have had a few minutes to soak up the egg and tomato paste, so it is worth letting the mixture sit for a moment before you press it into the tin.

Pressing the mixture down firmly with the back of a spoon is a small thing that makes a big difference. Air pockets are what cause crumbling. Once the loaf is out of the oven, resist the urge to slice it straight away. Ten minutes on the bench lets the centre finish setting, and you will get neater pieces.

For storage, wrap leftover slices individually in baking paper and keep them in an airtight container in the fridge for three or four days. They are good cold in a packed lunch, or warmed briefly in a dry pan until the edges crisp. I like them with a spoonful of tangy tomato relish or a bowl of lightly dressed greens. If you want something heartier alongside, a plate of Golden Zucchini Corn Fritters makes a satisfying lunch spread, since both bring a bit of crisp golden edge to the table. For something sweet to follow, a slice of Moist Spiced Fruit Cake with Almonds rounds out a relaxed weekend meal without any fuss.

Keep the seasoning modest at first. The soy sauce and smoked paprika carry a lot of flavour, so taste the mixture before it goes in the tin if you are unsure, and add black pepper to suit your palate. A loaf like this is forgiving. It wants a bit of attention at the start and then it mostly looks after itself in the oven, which is exactly what a good weeknight bake should do.