Preheat oven to 180 degrees C. Whisk together the plain flour, soy flour, salt, bi carb soda, baking powder and cinnamon in a bowl until blended; set aside.
Place the tofu in a blender and puree until smooth. Scrape into a bowl and mix with the eggs, honey, brown sugar, walnut oil and almond essence until smooth. Stir in the flour mixture until just moistened then stir in the zucchini, pineapple, walnuts and linseed until combined. Divide this batter between two 10 x 20cm ungreased bread or loaf tins.
Bake in the preheated oven until a toothpick inserted into the centre of the loaves comes out clean; about 1 hour. Cool in the tins on a wire rack before slicing.