Preheat your oven to 350°F. Line a loaf pan with parchment paper and grease the ends with olive oil.
In a small bowl, combine flax seeds and warm water. Set aside while you prepare the other ingredients.
Heat the oil in a large heavy-bottomed skillet over medium high heat. Add the onion, celery, carrot, cauliflower, parsley, basil, sage, and rosemary. Sauté, stirring frequently, for 5-10 minutes until the vegetables have softened. Remove from the heat and set aside to cool slightly.
Place the nuts in the bowl of a food processor and pulse until finely chopped. Then transfer the mixture to a large bowl.
Place the tofu in the food processor and pulse until finely crumbled. Add to the nuts.
Add the cooked vegetables, salt, pepper, rice, and flax mixture to the bowl with the nuts. Mix well.
Taste and adjust seasonings if necessary.
Press the mixture into the prepared loaf pan, pushing down firmly on the top.
Place nut loaf in the oven and bake for one hour or until crisp and golden on top.
Remove loaf from the oven and let cool for 10 minutes before slicing.
Serve nut loaf with vegan gravy and vegetables on the side.