Smoked Tofu Quiche in a Seed Crust
It’s been a while since I’ve last shared a recipe – an amazing season in Ibiza has kept me extremely busy in the kitchen. 🙂 So I am excited now to share with you some of the summer’s favourites I had prepared for yoga & meditation retreats on the island. The first one that springs to my mind is: Smoked Tofu Quiche in a Seed Crust.
The base is made with sunflower seeds, an excellent source of vitamin E (the body’s primary fat-soluble antioxidant), magnesium (necessary for healthy bones and energy production) and selenium (a trace mineral that is of fundamental importance to human health). Sunflower seeds also contain vitamin B1, B6 and B3, copper, manganese, phosphorus and folate.
For the filling I have used regular, extra firm & smoked tofu (organic, non GMO). Please note that using silken tofu, non-smoked tofu and other flavour enriched tofu varieties won’t work as well here. Try to find organic block tofu that is extra firm or super firm with an intense smoked flavour and you will be amazed by the results.
Cherry tomatoes add an extra freshness to the quiche and ties the flavours together nicely. You can add them raw or slightly baked.
Enjoy! <3
- 300 gr sunflower seeds, finely ground
- 1 tbsp flax seeds, finely ground
- 1/2 tbsp nutritional yeast
- salt to taste
- 1/8 filtered water
- fresh rosemary (optional)
- 400 gr smoked tofu, grated
- 1 leeks, finely cut
- 2-3 zucchini, sliced using a mandolin
- 175 ml rice cuisine (dairy cream replacement)
- 1/2 tbsp coconut oil, melted
- 1/2 tbsp curcuma powder
- 1/2 tbsp himalayan salt
- 1/2 tbsp kala namak (optional)
- 2 tbsp nutritional yeast
- cherry tomatoes
- sprouts
- zucchini slices (optional)
- green leafs
- Add all ingredients in a bowl and mix well until you have a dough.
- Add 1 sheet of baking paper onto a 12cm quiche mold. Press the dough slowly into the mold, creating a thin and even layer. Add a bit of olive oil if your mixture get's sticky and difficult to work with.
- Add coconut oil to a hot frying pan until it's melted then add the leeks. Fry for about 3-4 minutes until leeks are golden brown. Add zucchini and fry for about 7-8 minutes until they get slightly soft. Add the rest of the ingredients and fry for another 2 minutes. If you would like to get the egg flavour more intense use the kala namak salt and reduce the himalayan salt to ½ tbsp.
- Add the filling into the base and bake at 220 °C for about 15 minutes. Let it rest for 10 minutes before cutting it. Decorate as desired!
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