Ah, quiche - another one of those dishes you thought were firmly off the menu now that you're vegan. Yet here comes tofu again to save the day! If you're feeling lazy, you can subsitute vegan ready-made shortcrust pastry. Serves 4.
- 8 oz / 225g wholemeal flour
- Good pinch of salt
- 4 oz / 115g very cold vegan margarine
- Approx. 2 tablespoon cold water
- 1 lb / 450g fresh spinach, washed and shredded
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 oz / 115g mushrooms, sliced
- 12 oz / 340g tofu, pressed to remove excess water
- 1/2 tbsp dried dill, or to taste
- Fresh parsley
- Seasoning to taste
- 2 tbsp sunflower seeds
- Pre-heat oven to 190C/375F/gas mark 5.
- Start with the pastry: sift together flour and salt. Use finger tips to rub in the margarine until the mixture resembles breadcrumbs. Add just enough cold water to bind it to a dough, then wrap in cling film and leave in the fridge for 30 minutes.
- Meanwhile, cook the spinach gently in a saucepan in a minimum of water, or preferably steam it, until just soft.
- Heat the oil and fry the onion until it begins to soften, then add the mushrooms and cook for a few minutes more.
- Either mash the tofu, or blend it to make a thick puree. Add dill, plenty of finely chopped parsley and seasoning. Stir in the mushroom mixture and spinach.
- On a floured board roll out the pastry, then use it to line a medium-sized flan dish (or ring standing on a baking sheet). Pour in the tofu, spinach and mushroom mixture, smooth the top and sprinkle with seeds.
- Bake for about half an hour, or until the pastry is crisp. Serve hot.