Leek & Spinach Tofu Quiche

Ingredients

• 2 medium leek
• 1 Tbsp vegetable oil
• 1 medium onion
• 3 garlic clove
• 1/2 tsp salt
• 5 cup spinach
• 1/2 vegetable bouillon cube
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp ground black pepper
• 9.524 oz vegan puff pastry dough
• 1 Tbsp bread crumbs
• 22.928 oz firm tofu
• 1 1/4 lemon
• 1/4 cup nutritional yeast flakes
• 1 Tbsp cornstarch
• 1 tsp Dijon mustard
• 1 tsp ground turmeric
• 1/2 tsp kala namak
• 1 cup cherry tomatoes

Instructions

1. 1

   Prepare the leek by cutting off the root and the overly fibrous green top. Cut the leek in half, wash in between the layers, and then thinly slice.

2. 2

   Heat the oil in a sauté pan over high heat. Add the leek, onion, garlic, and salt. Cook for 7 minutes.

3. 3

   Add the spinach, bouillon, thyme, parsley, and pepper.

4. 4

   Cook until no moisture remains in the pan. Set aside.

5. 5

   Grease a 9½ inch (25 cm) round tart pan, and lay the puff pastry dough in the pan. Gently press the pastry down and up along the sides, just over 1 inch (3 cm) in height.

6. 6

   Use a fork to poke holes in the bottom of the dough and sprinkle the bread crumbs along the base. Then preheat the oven to 400°F (200°C).

7. 7

   In a food processor, combine the tofu, lemon juice, nutritional yeast, cornstarch, mustard, turmeric, and kala namak. Blend until smooth.

8. 8

   Transfer the blended tofu mixture to the pan containing the spinach mixture. Mix together.

9. 9

   Transfer the mixture from the pan to the tart pan and spread it out evenly. Roll over any excess pastry dough around the rim to create a crust.

10. 10

    Place the halved tomatoes on top, cut side up, and bake on the centre rack of the preheated oven for 35 to 40 minutes, or until the crust is slightly golden and the top is firm to the touch.

11. 11

    Let the quiche cool off for at least 10 minutes before slicing to allow it to firm up.