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Vegetable and tofu quiche


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For the pastry:
250 g wholemeal flour
5 tablespoons extra virgin olive oil
sea salt
hot water

For the filling:
300 g of tofu
400 g of vegetables (Zucchini, spinach, beets, yellow peppers)
2 onions
2 or 3 tablespoons soy sauce (shoyu) extra virgin olive oil
salt and pepper


Mix the flour with olive oil and salt, stir in the warm water; Let the dough rest for half an hour.
Sauté the sliced vegetable with garlic and chopped onion in a little oil and 2 or 3 tablespoons shoyu.
Add tofu after it is rinsed and cut into pieces and let it season.
Roll out the dough on a mold well oiled and put the vegetables with tofu, taking care to raise the dough on the edge of the pan.
Bake in a preheated oven (170° C) for 35 minutes.

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(Thanks to Valentina)

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