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Tofu Mix:

  • Olive oil 40 ml
  • Onion, chopped 40 g
  • Garlic, minced 15 g
  • Mushroom (white or brown), mix sliced 400 g
  • Black pepper 2 g
  • Spinach, fresh 100 g
  • Firm tofu, drained 750 g
  • Turmeric powder 5 g
  • Chilli flakes 1 g
  • Garlic, powder 5 g
  • Non-dairy milk 30 ml
  • Flour 30 g

The Crust:

  • Flour 375 g
  • Salt 2 g
  • Sugar 5 g
  • Vegetable shortening 225 g
  • Non-dairy milk 120 ml

The Quiche:

  • Red cherry tomato, sliced into half 250 g
  • Yellow cherry tomato, sliced into half 50 g
  • Side salad
  1. Tofu Mix:

    • In a sauté pan over high heat, add the olive oil. Sauté the onions, garlic and mushroom. Season with Knorr Vegetable Stock Bouillon Powder and pepper.
    • Add the spinach and slightly wilt, remove from heat and cool down completely.
    • In a food processor, remove tofu from water and squeeze, blend tofu with turmeric, chilli, garlic powder, non-dairy milk, season with Knorr Vegetable Stock Bouillon Powder and pepper, and add the flour, blend until smooth.
    • Set on the side.
  2. The Crust:

    • Ensure that all tools to be used for making the crust are well chilled.(Place the whisk, food processor jar & blade, pie tins in the chiller for at least 30 minutes prior to making the crust).
    • Whisk together the flour, salt and sugar, cut the vegetable shortening into cubes and sprinkle over the flour, use a fork or pulse in a food processor and blend into the flour until you get a crumbly consistency.
    • Now pour over the non-dairy milk and continue pulse blend the dough until over, do not over mix remove the dough.
    • Sprinkle flour on a clean surface and roll the dough.
    • Divide into 10-inch quiche or tart crust pie tin. Shape and press evenly.
    • Pierce the dough and pre-bake for about 15 minutes at 180°C or until lightly browned.
    • Remove from oven and cool down.
  3. The Quiche:

    • After baking the crust, turn down the oven to preheat to 175°C.
    • Fill the tofu mix in the pre-baked pie shell.
    • Carefully arrange the sliced cherry tomatoes on top. Gently press them into the tofu mixture.
    • Bake in oven for 40 minutes or until a toothpick comes out clean when inserted.
    • Serve with side salad.