Asparagus and Roasted Tomato Tofu Quiche (GF, Vg)
Ingredients
Pastry
- 1 cup raw buckwheat groats
- 1 cup raw almonds
- 1.5 Tbsp. coconut oil
- 1 Tbsp. tapioca flour
- 1 tsp salt
Filling
- 1 500g block firm tofu
- 1/2 cup nutritional yeast flakes (optional: adds a nice cheesy flavour)
- 1 clove garlic, peeled
- 2 Tbsp. tamari or soy sauce
- Dash almond milk or water
- 1 bunch fresh basil leaves, roughly chopped
- 2 tsp smoked paprika
- 1 tsp chilli flakes (optional)
- 1 bunch aspargus, chopped into thirds
- Handful of cherry tomatoes
Takes ,serves 6.
Instructions
- Preheat oven to 180°C (350°F) and grease a round spring form pan with a little oil
- In a high strength food processor, add buckwheat and almonds and process for a few minutes until resembling a course flour (note: you really will need a strong blender for this – if you don’t have one, use almond meal and buckwheat flour instead – you may find this changes the texture slightly)
- Add coconut oil, tapioca flour and salt and process again until resembling a dough. If the dough is crumbly and not holding together, add a small splash of water and process again. If it is too wet, add more tapioca flour. You are looking a texture that is slightly sticky and holding together when you pinch some dough between two fingers
- Place the dough into the prepared tin and use your fingers to gradually work it around the base and sides of the pan until you have an even coverage
- Using a fork, pierce a few holes into the dough to stop it rising while baking
- Place the crust in the oven for around 20 minutes until just golden brown. Meanwhile, make the filling:
- Add tofu, nutritional yeast, garlic, tamari and dash of water or milk to a blender and process until completely smooth.
- Scrape the blended tofu into a large mixing bowl and add basil leaves, asparagus, paprika, and chilli if using
- Remove crust from the oven, spoon filling inside and smooth the top with the back of a spoon
- Press cherry tomatoes into the top of the filling, then place the quiche in the oven for around 40 minutes until golden on top and firm to the touch
- Remove from the oven and serve warm slices with fresh salad and a drizzle of balsamic vinegar. Enjoy!