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Preheat oven to 190°.
Heat 1 tablespoon olive oil in a frying pan or wok and sauté the onion with a pinch of sea salt for a minute.
Add the garlic, carrot, pepper, celery, herbs and lemon zest and continue to sauté for about 5 minutes, until vegetables are softened.
Dry as much liquid as possible out of the tofu by cutting it into slices and drying it out between sheets of paper towel or in a clean dry tea towel.
Crumble the tofu into a mixing bowl and add the cooked vegetables, bread crumbs, ground nuts, parsley and seasonings. Mix thoroughly.
Oil a loaf pan or Bundt pan and press the mixture into it.
Drizzle the remaining 1 tablespoon olive oil over the top and bake for 35 minutes.
Allow to sit in the pan for about 10 minutes before turning out onto a serving platter.