Tofu Quiche

  • 250g wholemeal flour
  • 125g dairy-free margarine
  • 2 packets plain or smoked tofu
  • 1 large onion – peeled and sliced
  • 250g mushrooms – sliced
  • 2 tbsp sunflower oil
  • 3 garlic cloves – crushed
  • 2 tbsp tomato puree
  • 2 tbsp soy sauce
  • 1 red pepper – deseeded and chopped
  • black pepper – freshly ground
  • sunflower, sesame or pumpkin seeds


  1. Make the pastry by rubbing together the flour and margarine, then adding just enough water to make a smooth dough that isn’t sticky.
  2. Roll out the dough on a floured surface and use it to line an ovenproof dish.
  3. Saute the onions lightly then add the mushrooms and garlic.
  4. After a few minutes stir in the tomato puree, soy sauce, red pepper and black pepper.
  5. Blend the tofu and grated vegan cheese in a food processor with a little soya milk to form a smooth paste, then pour it over the vegetables and stir.
  6. Spread the mixture over the pastry base and sprinkle with the seeds.
  7. Bake in an oven at 200C/400F/Gas Mark 6 for 40-50 minutes.
  8. Allow it to cool before serving with a fresh salad.