I am writing this from a sizzling Copenhagen central station sat waiting to spent the weekend with my madre in the Danish capital – which is all very exciting! But first things first: tomato quiche!
I suppose this dish could qualify under the title Red Tofu Quiche, as it pretty much a rip off on my Green Tofu Quiche. Apart from the colours of the veg i.e… And that it includes a surprise layer of PESTO of course! Not just any old pesto, a sundried tomato one.
This is also my contribution to July’s #månadensgröna that is hosted by Ulrica.
→ 3 dl chickpea flour
→ 3 tbsp oil
→ 3 tbsp water
→ a pinch of salt
→ 1 block tofu (à ~396 grams )
→ 1 red onion
→ 2-3 cloves garlic
→ 2 tbsp nutritional yeast
→ extra vegetables of choice, I added half a grated zucchini, spinach, tomato and artichoke hearts
→ 1 tsp dried oregano
→ chilli flakes, to taste
→ salt + pepper to taste
→ grated vegan cheese for topping, (opt.)
→ ½ jar sun-dried tomatoes
→ 2 handfuls fresh basil leaves
→ ½ dl olive oil
→ 4 garlic cloves
→ 1 handful roasted sunflower kernels
1. Start by making the crust:
Mix the ingredients together and press out into a pie dish straight away. It helps to use wet fingers for this.
Pre-bake the crust at 200°C for about 20 minutes or until it has caught a nice golden colour.
2. For the pesto:
Crush the garlic cloves and sunflower kernels in a food processor before adding the rest of the ingredients.
Pulse until a pesto-like consistency is reached.
3. For the tofu filling:
Drain the block of tofu from excess water by wrapping it in kitchen roll/towel and leave under a weight.
Meanwhile, chop and fry your onions and garlic until softened.
Add in any extra vegetables and seasonings of choice.
Run tofu in a food processor until creamy. If it does not get creamy, add in a little milk of choice to help it along. Mix creamed tofu with fried veg.
4. Add half of the tofu filling to the crust, then spread a layer of pesto on top of it, before adding the other half.
Top with tomatoes and grated vegan cheese.
Bake for about 30-35 minutes at 175°C.
Leave to cool for at least 15 before attempting to slice.