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tofu "quiche" with flax crust


Crust:
1 cup whole wheat flour
1/2 cup vegan margarine (2 types work best)
1/2 cup ice water
1/4 cup whole flax seeds

In a large mixing bowl, cut margarine into flour using a knife or wire pastry
blender until uniform. Slowly cut in (salty) ice water until dough forms clumps.
Using hands, shape dough into a ball & roll thin onto a flax-seeded/floured counter-top.
Fold (8 times) into a mass & roll again. Continue fold and roll 4-5 times, roll it
really thin (1/4cm) & press into a greased 25cm (10’’) pie tin or free-form pan.

Filling:
300g soft tofu, drained
3 cloves of garlic, grated or pressed
1 tbs. baking powder
1 tbs. soy milk
1/4 tsp. sea salt
1 tsp. dried basil
1/2 tsp. dried ground sage
1/4 tsp. crushed chilis
1/8 tsp. ground black pepper
2 green onions, chopped
1/2 wheel of grated Medium Cheddar style Sheese
454g medium firm tofu, drained
255g (one bunch) fresh spinach, washed & dry (or chopped steamed broccoli)

In a large bowl, whip soft tofu and garlic with a fork. Whip in baking powder &
soy milk, herbs & spices. Stir in green onions and grated Sheese. Crumble in med.
tofu, then fold in spinach. Pour into shell & bake at 380F for 45 min - serves 6.