Prep = 15 minutes Cooking = 1 hour
350g firm tofu
Sprinkle of tumeric for colour - optional
2 cups water
½ cup cashews or blanched almonds
1/3 cup + 2 tablespoons savoury yeast flakes
1/3 cup cornflour
1 tablespoon lemon juice
2 tablespoons oil
1 teaspoon onion powder
3 teaspoons bottled garlic or fresh
1 teaspoon sea salt
3 teaspoons vegetarian chicken-style stock powder
Place tofu and tumeric in an oiled frypan and mash with potato masher. Fry tofu and continue to mash to form crumbs. Set aside. Place remaining ingredients in blender and blend for 2 minutes. In a large bowl, mix the fried tofu and blended mixture with hand whisk until well combined. Pour into small greased spring form tin or pie dish, cover with foil and bake at 160C for 40 - 50 minutes. Uncover, placed sliced tomatoes on top, sprinkle with melting cheese and bake uncovered for 20 minutes. If making a large quiche, make 1 ½ mixtures and pour into large greased lasagne dish. May need to cook for a little longer. Refrigerate for a few hours or overnight to firm up before cutting and serving.
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