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PdfPreheat your oven to 180°C (350°F) and line a loaf tin with baking paper.
In a pan over medium heat, sauté the diced red pepper and sliced red onion for 5–7 minutes until softened. Set aside to cool slightly.
Squeeze any excess water out of the tofu. In a food processor, blitz the tofu until broken down to a very fine crumble, then transfer into a mixing bowl and combine with the remaining wet ingredients. Season well.
Add the chickpea flour in and stir, adding an extra tbsp if needed. The mixture should be relatively stodgy and stick together.
Spoon the mixture into the prepared loaf tin, smoothing the top with a spatula, sprinkle sesame seeds over the top. Bake for 40–50 minutes, or until the loaf is firm to the touch and lightly golden on top.
Allow the loaf to cool in the tin for about 10 minutes before lifting out. Slice into approx 7 pieces and serve warm or at room temperature. Freeze in individual slices and microwave for 1 min and 30 seconds to reheat, finishing in the airfryer at 180c for 5 minutes.