• 200gPlain flour
• 110gVegan butter/marg plus extra to oil quiche tin
• 2tbspcold water
• 1onion
• 230gtofu
• 1tspbalsamic vinegar
• 250mlvegan single cream
• 50gvegan cheese
• 1tbsplemon garlic seasoning
• 1tbspnutritional yeast
• 1veggie stock cube
• 0.5 tsp kala namak

Instructions

1. 1

   Pre-heat over to 180C

2. 2

   Generously oil a spring form quiche tin with marg

3. 3

   Combine flour and butter with hands and use the water to create a very firm pastry dough

4. 4

   Press the dough into the quiche tin to form a thin layer including the sides and prick the bottom a few times with a fork

5. 5

   Cover the pastry with greaseproof paper and fill with dry beans or rice to blind bake for 10 minutes then remove the greaseproof paper and rice and cook for a further 5 minutes. After this take the pastry out of the over and set aside

6. 6

   Whilst the pastry bakes, chop and fry onion for 5 mins

7. 7

   Add tofu, vinegar and seasoning to a food processor and whizz up for a minute

8. 8

   Add the tofu mix to the onion and fry for 5 minutes then add the cheese and cream and fry for a further 5 minutes.

9. 9

   Add the tofu mixture to the pastry lining and cook for 30-35 minutes.

10. 10

    Once cooked, allow to cool for 30 mins before removing from tin and serving.