Living on Pulse: Tofu Vegetable Quiche

This recipe is a little more involved than some but it is made up of simple steps and well worth the effort. It is a good source of protein, has a lovely flavour and texture and always popular with guests. It also freezes well so is a great one to make in advance and pull out when you need it.

INGREDIENTS

Pastry

3 Cups wholegrain Spelt flour

2 tsp salt

1 cup ground almonds

Generous 1/2 cup olive oil

Generous 1/2 cup water

Vegetables

2 cups Pumpkin diced into 1 cm cubes

2 cups Sweet potato diced into 1 cm cubes

1 large leek sliced

1 large head broccoli chopped into tiny florets. I always use the stalk too and just cut it small

Filling

450g firm tofu (soyco of pureland brand) if you use a softer brand you will need to use less water

¾ cup cashews

2 ¼ cups water

3 tsp Italian herbs

2 ¼ tsp salt

2 ¼ tsp vegetable stock powder

3 Tbs corn flour

METHOD

Ensure that vegetables are cut and Warm oven to 180◦C

For the Base

Mix flour salt almonds and oil together in mixing bowl, then add water and mix well. The mixture should be wet enough to press together but dry enough to crumble with your fingers.

Press about 3/4 of the mixture into a large baking tray to form the crust and prick with a fork. Bake at 180◦C for 15-20 minutes until almost cooked.

The remaining mixture can be rolled and cut into crackers. I have found the mixture to make the base too thick if you use it all but my husband loves the crackers so much that I have never changed the amounts to suit only making the quiche base.

For the Vegetables

Mix pumpkin and sweet potato with 1/2 tsp salt and a little olive oil and place on a tray lined with baking paper and put in oven for about 20-30 minutes, until browning. Do the same with the broccoli and leek, however it should cook in 10-15 minutes. Watch carefully and stir vegetables halfway through cooking time. You want them a little crispy on edges but not overdone.

For the filling