This smoked tofu quiche is adapted from a dish served in the Quay Coop vegetarian restaurant. It's a tasty, savoury kind of quiche dish, thanks mainly to the smoked tofu which gives the tart a distinctive depth of flavour. But the combination of ingredients here is just very good. The spinach, tomatoes and cheese work very well with the smoked tofu. I used a brand of tofu called "Taifun" here which I like a lot but any smoked tofu is fine. Most tend to be very firm and easy to work with. Here's what it looks like.
I've used a little crème fraiche to add some richness to the recipe but you can substitute double cream if you need to.
For the crust, I actually use ready made frozen pastry dough. I know, I know. Shortcrust pastry is not difficult to make but using a pre-rolled sheet makes this tart very quick.
250g/9oz frozen shortcrust pastry or pie crust (or enough homemade to line a 9inch tin)
75mls/5 tablespoons milk
2 tablespoons crème fraiche
175g/6oz frozen spinach, defrosted
175g/6oz smoked tofu, diced
3 medium tomatoes, diced
75g/3oz grated parmesan or other hard vegetarian cheese
Preheat the oven to 180C/350F/Gas4.
Roll out your pastry or crust and use it to line a loose bottomed 9inch round tin or pan. Prick with a fork and bake the case for 15-20 minutes.
Meanwhile mix up the filling in a bowl. Blend together the milk, cream and spinach using a food processor or hand blender to mix well.
Stir in the tofu, tomatoes and parmesan.
Pour the filling into the pastry case and bake for 20-30 minutes until set.
Make sure you let the quiche sit for at least 10 minutes before cutting to avoid breaking.
When you are ready to serve, stand the baking tin on a can of tomatoes, beans (or whatever you have to hand). This allows you to easily slide the pie away from the tin.
For more information on tofu and lots of tofu recipes, take a look at my guide on how to cook tofu.