Smokey Tomato Protein Bread

Called a bread, but simpler to whip together and packed with protein. Inspired by the famous ‘tiger bread’, I added a deliciously smokey tomato crust on top.

It’s not really a bread at all given a) it’s lack of yeast and b) it’s rather unconventional ingredient list. But, if you’re after a homemade replacement, or just feel like something a little alternative, this is definitely worth a crack! Not very difficult at all, it uses simple ingredients that can be picked up at any supermarket. Absolutely delicious toasted and made into a sandwich too!



  • 150g cauliflower, raw
  • 120ml egg white
  • 20g unflavoured whey
  • 30g chickpea (gram/besan) flour
  • 10g coconut flour
  • 2tsp water
  • 1/4tsp bicarbonate soda
  • 1tsp cider vinegar
  • 1tsp psyllium husk

A nice addition would be some chopped sun dried tomatoes stirred in too!

Smokey Tomato Mix:

  • 2tsp tomato puree
  • 1/2 tsp hickory smoke powder*
  • 10g (1.5tsp) quark/low fat cream cheese
  • pinch dried oregano
  • dash worcestershire sauce
  • pinch Sukrin gold/unrefined dark muscovado sugar/toffee flavdrops


  1. Preheat the oven 170C.
  2. Steam the cauliflower until tender and allow to cool slightly.
  3. In a bowl, combine the dry ingredients. Add in the cooled cauliflower, egg and water. Blend together until smooth.
  4. In a small bowl, stir together the ingredients for the smokey tomato mix.
  5. Stir the cider vinegar into the ‘bread batter’. Divide between two lined and lightly oiled small loaf tins (I used these).
  6. Spoon the smokey tomato mix over the top of the batter and using a skewer, swirl it around as much as you like.
  7. Pop in the oven and bake for 50-55 minutes.

*If you’ve not got smoke powder, substitute with smoked paprika.

Macros (1 small loaf out of 2):

181 calories; 14.7g carbs; 23.2g protein; 2g fat; 5g fibre

Macros (whole recipe):

361 calories; 29.5g carbs; 46.4g protein; 4.1g fat; 9.9g fibre




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