Sundried Tomato Quiche

This recipe contains no egg but I’m sure many people wouldn’t realise that is the case!
I used Black Salt to give this quiche and egg-like flavour! It an pretty important ingredient! I found it in my local Indian grocery store =)
Use organic, fair-trade/local ingredients where possible =)

17 Quiche


1 sheet of vegan puff pastry, use gluten free if you need to, (if you feel like making your own pastry please do so!)

450g firm tofu (3 cups)
1 tablespoon of olive oil (or another vegetable oil of your choice)
¼ cup of finely diced onion
¼ cup of chopped chives
¼ cup of diced sundried tomato
¼ cup of soy milk
2 tablespoons of chickpea flour
½ teaspoon of garlic powder
1 ½ teaspoon of black salt
Turmeric as required to get the desired colour.
1 sliced tomato

Turn the oven to 180-200 degrees depending on how reliable your oven is (mine is not that reliable)
Put the vegan puff pastry in a tart dish.
In a food processor blend the tofu until smooth then add all the other ingredients apart of the sliced tomato, pulse/blend!
After everything is blended nicely =) put the tofu mixture into the pastry.
Decorate with the sliced tomato and pop it in the oven to cook for around 40mins!

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)


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