Spinach Quiche with Tofu Ricotta & Caramelized Onions courtesy of Aneta Sucha at @just_sunflower
For the pastry:
1 cup plain flour
1/2 cup vegan butter
about 4 tbsp water
For the filling:
2 blocks of firm tofu
sliced cherry tomatoes (about 1 small package)
4 cloves of garlic
caramelized onion (about 3 medium,sugar,water)
1.To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
2.Preheat the oven to 190C/375F/Gas 5.
3.Meanwhile prepare the filling. Mash tofu with salt, pepper, basil and olive oil together and set aside. Now roast garlic and spinach just a 3 minutes and set aside. Prepare caramelized onions.
4. Roll out the pastry on a light floured surface and line well-buttered flan dish. Fill it with tofu ricotta, spinach, sliced tomatoes and caramelized onion. Bake for 30-40 minutes
*Note: I add a pinch of turmeric to tofu riccota for a yellow colour.