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Tomatenwähe ohne Ei mit Seidentofu
Print Recipe
5 from 1 vote

Vegan tomato quiche

Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins

Ingredients

Dough:

  • 250 gr spelt flour
  • 120 gr butter vegan
  • 1/2 tsp salt
  • 60 ml water cold
  • 2 Tbsp sesame seeds

Filling:

  • 300-350 gr fresh cocktail tomatoes
  • 1 garlic clove
  • Fresh herbs such as thyme basil, oregano, rosemary
  • 2 Tbsp soy flour mixed with 5 Tbsp water
  • 400 gr silken tofu drained
  • 20 gr Olive oil
  • 1 Tbsp starch
  • 2 Tbsp yeast flakes
  • ½ - 1 tsp salt
  • Pepper
  • Nutmeg
  • 2 Tbsp breadcrumbs

Instructions

Dough:

  • Knead all ingredients well and place in fridge for 30 minutes

Filling:

  • Put all ingredients, except the fresh herbs, in a mixer and mix well until it becomes smooth
  • Chop the fresh herbs well and add to the glaze
  • Wash cocktail tomatoes and cut in half
  • Put the dough into a greased quiche pan, pierce with a fork and sprinkle 2 Tbsp breadcrumbs on it
  • Place the raw tomatoes on it and pour the glaze all over them
  • Bake at 180°C (356°F) for 40-50 minutes

Nutrition

Serving: 4g