Sesame Full Tofu Quiche

Totally Tofu

https://www.cutoutandkeep.net/projects/sesame-full-tofu-quiche • Posted by Ryland Peters & Small

This quiche can be kept in the fridge for a few days – perfect for packed lunches and picnics. SERVES 4–6

You will need

1 Onion , chopped
 2 Garlic Cloves , chopped
 ½ Red Bell Pepper , deseeded and cubed
 2 tbsp Light Sesame Oil 
 1 Vegetable Stock Cube 
 ¼ tsp Ground Turmeric 
 ½ tsp Smoked Paprika 
 ½ tsp Dried Oregano 
 420 g Soft Tofu , crumbled 60 g Tahini 
 60 ml Soya Cream or oat cream 2 tbsp Nutritional Yeast 100 g Broccoli florets, steamed
 2 tbsp Each unhulled Sesame Seeds and black sesame seeds
FOR THE PASTRY
260 g Plain Flour 90 g Finely ground yellow Cornflour 1 ½ tsp Baking Powder Salt and Freshly Ground Black Pepper 
 180 g Vegan Spread 
 3 tbsp Unhulled Sesame Seeds 
 1 tbsp Rice or Agave Syrup 30 -cm/12-in. loose-based tart Pan

Project Budget

Time

Difficulty

Description

This quiche can be kept in the fridge for a few days – perfect for packed lunches and picnics. SERVES 4–6

Instructions

1. Preheat the oven to 180°C/350°F/gas mark 4.


2. To make the pastry, combine the flour, cornflour, baking powder and 1/4 teaspoon salt in a food processor and pulse to mix. Add the vegan spread and sesame seeds and pulse 6–8 times, until the mixture resembles coarse meal, with pea-sized pieces of vegan spread. Add the syrup and 2 tablespoons ice-cold water and pulse again a couple of times. Only if necessary, add more ice-cold water, 1 tablespoon at a time, pulsing until the mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again. Be careful not to add too much water as this would make the crust tough.

3. Place the dough in a mound on a clean surface.

4. Work the dough just enough to form a ball; do not overknead. Form a disc, wrap in clingfilm and refrigerate for at least 1 hour, or up to 2 days. If you’re in a hurry, chill the dough in the freezer for 20 minutes. Roll it out between two pieces of baking parchment about 3 cm/11/4 inches wider than the tart pan. Oil the pan. Using a rolling pin, transfer the dough over the pan and press in to cover the entire surface and the sides. Remove excess dough by pressing it outwards with your fingers and patch up any holes with leftover dough. Prick the base all over with a fork and bake in the preheated oven for 8–10 minutes, until just lightly puffed.

5. To make the filling, sauté the onion, garlic and red (bell) pepper in the sesame oil with a pinch of salt, until fragrant. Add the stock cube, spices and oregano and sauté until the cube dissolves and the spices start to sizzle. Add the crumbled tofu, tahini, cream, nutritional yeast (if using), broccoli and a pinch of black pepper, and stir well until combined. Taste and adjust the seasoning. Spread evenly over the lightly baked crust. Sprinkle with both types of sesame seeds and bake in the oven for about 30 minutes.

6. Cool slightly and carefully remove from the pan. Store leftovers in the fridge for up to 2 days. Reheat until hot in the oven.