You have a special celebration and want to prepare something special that everyone will enjoy?
How about this appetizing tofu quiche?
You can prepare it with good quality organic puff pastry for a more professional presentation, but you can also cook it without it and bake the ingredient mixture directly in an oven dish.
It is a great dish to prepare the day before, you can enjoy it hot as a main dish or cold as a rich starter.
Ideal when travelling or for a picnic!
1 puff pastry sheet
1.5 blocks of smoked tofu
(You can also combine smoked tofu with regular tofu)
350 gr. of Portobello mushrooms
The same volume of leeks
2 cloves of garlic
Several twigs of thyme
1 bay leaf
1 Tbsp shiro miso
Black pepper to taste
Extra virgin olive oil
3 Tbsp ground almonds
Chop the mushrooms, leek and garlic.
Sauté the mushrooms with a pinch of salt and cook until the water is released. Reserve.
Sauté the leek with the garlic, bay leaf and thyme until the leek is bright green, 2 or 3 minutes.
Add the mushrooms and 1 Tbsp of shoyu. Mix well and reserve.
With the blender, mash the tofu with 2 Tbsp of olive oil, the miso and a little water so that you get a texture similar to the hummus. It shouldn’t be very light.
Mix the tofu with the vegetables.
Line a round baking dish with baking paper and place a sheet of puff pastry on top. That will make the base for the quiche. The puff pastry should come up the sides to accommodate the filling well.
Add the filling, trim the puff pastry to size and bake at 180 degrees in a pre-heated oven for about 30 to 40 minutes or until the quiche has set.
Mix 1 Tbsp of shoyu with 1 Tbsp of oil.
The last 5 minutes, once the quiche is already set, sprinkle with the ground almonds and the dressing.
Turn it off and allow to cool slightly before unmoulding.
Cook it with love… and enjoy!