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.)
SUNDRIED TOMATO PESTO
- ½ jar sun-dried tomatoes
- 2 handfuls fresh basil leaves
- ½ dl olive oil
- 4 garlic cloves
- 1 handful roasted sunflower kernels
- 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.
- 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.
- 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.
- 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.