Grease a quiche or tart tin with margarine. Lay the puff pastry into the tin and press it down. Poke the pastry with a fork. Finely grate or slice the vegetables. Dice the Smoked Tofu.
Sear the vegetables and tofu in hot sunflower oil for 1 minute. Add a pinch of salt and evenly distribute over the pastry.
In a bowl, mix Silken Tofu with starch, soy sauce and a pinch each of salt and pepper. Pour evenly over the vegetables until the tin is filled to the brim.
Sprinkle with herbs and pumpkin seeds and convection bake at 180 °C for 30-35 minutes. Remove the quiche from the oven and let cool before cutting.
