-
Products
-
Recipes
- Appetizers & salads
- Soups, sauces & dips
-
Main courses
- FETO natural in mustard sauce
- Fried tofu cubes
- Pan-fried vegetables and mushrooms
- Tofu ragout
- FETO Natural Tikka Masala
- Scrambled tofu with Silken Tofu & Smoked Tofu
- Smoked Tofu vegetable skillet with almond sauce
- Tofu Basilico on mint risotto
- Tofu-Filets Japanese Style on asparagus salad
- Western-style Smoked Tofu burger
- Grilling & baking
- Desserts & cocktails
- Health and nutrition
- Organic soy cultivation
- Company
- We are active
- Contact
Vegan tomato quiche
Vegan tomato quiche
Preparation
For the base of the quiche, mix flour with water, salt and margarine. Knead well, cover the dough with cling film and leave in the refrigerator for 30 minutes.
Cut the tomatoes in half, salt and let them drain in a strainer. Grease a pie pan (ø 28 cm) with olive oil and dust with flour. Preheat oven to 180°C (convection oven). Roll out the dough, place it in the baking dish, form a rim of about 3 cm and prick it several times with a fork. Let it bake on the middle rack for about 10 minutes.
For the topping, blend Silken Tofu, olive oil, salt, turmeric, nutmeg and starch into a smooth paste. Season well with pepper and herbes de Provence. Pour the mixture into the pre-baked crust and distribute evenly. Press the tomatoes, curved-side up, into the silken tofu mixture. Bake on the middle rack for 20 minutes at 180°C (convection oven), then turn down the temperature and bake for another 15 minutes. Let it cool a bit before serving.
Ingredients
serves 4 | |
---|---|
400 g | Taifun Silken Tofu |
200 g | whole wheat flour |
80 ml | water |
150 g | margarine |
1 pinch | salt |
400 g | small cherry tomatoes |
2 tbsp | olive oil |
1 tbsp | starch |
1 tbsp | salt |
1 tbsp | herbs de Provences |
1 tbsp | turmeric |
1 pinch | nutmeg, freshly grated |
pepper, freshly grated |
We recommend
This recipe is also good with other kinds of vegetables such as chard, spinach or broccoli.