Kate Fowler
When you fancy a taste of nostalgia, try this authentic ’80s vegan quiche. In our opinion, it’s never been beaten. There are lots of veggies folded into the creamy tofu base, and the little dash of vegan cheese gives it the finishing touch. Simple, satisfying and utterly delicious.
1 tbsp olive oil
1 onion, finely diced
1 red pepper, finely diced
6 mushrooms, diced
2 cloves garlic, peeled and finely diced
75g vegan cheese
300g firm tofu – plain or smoked, and pressed to remove fluid
300g ready rolled shortcrust pastry
1 tomato, sliced
Handful parsley, chopped
When you fancy a taste of nostalgia, try this authentic ’80s vegan quiche. In our opinion, it’s never been beaten. There are lots of veggies folded into the creamy tofu base, and the little dash of vegan cheese gives it the finishing touch. Simple, satisfying and utterly delicious.
1. Heat the oven to 200C.
2. Heat the oil in a large frying pan, and fry the onion, pepper and mushrooms for 5-6 minutes. Add the garlic and fry for another minute or two. Set aside.
3. Blend the tofu until it is smooth. Add to the vegetables, add in the grated cheese and stir to combine. Season with salt and pepper.
4. Place the pastry sheet over a flan dish, press into the bottom, prick the base all over with a fork, then trim the edges. (You can keep any trimmings to make jam tarts.)
5. Put the pastry into the oven for 10 minutes, then remove.
6. Spoon the tofu mixture into the pastry, pressing it into all edges and smoothing the top with the back of a spoon. Place the sliced tomato on top.
7. Bake in the oven for 30 minutes until golden. Allow it to cool to room temperature before eating. Garnish with parsley if wished.
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