Mediterranean tofu and olive 'quiche'

8 servings

Ingredients

Quantity Ingredient
¾ cup Unbleached white flour
¾ cup Whole wheat pastry flour
½ teaspoon Baking powder
½ teaspoon Sea salt
1¼ teaspoon Dried dill
¼ cup Cold canola oil
¼ cup Ice water
1½ pounds Firm tofu; well drained
3 tablespoons Olive oil
2 teaspoons Umeboshi vinegar
1 teaspoon Balsamic vinegar
2 teaspoons White miso
1½ teaspoon Sea salt
⅓ cup Water
1 medium Onion
½ cup Chopped red bell pepper; (optional)
4 Cloves garlic; minced
1 tablespoon Chopped mixed fresh herbs
(such as rosemary; thyme and oregano)
¾ cup Sliced cremini mushrooms
½ cup Ripe olives; chopped
(preferably kalamata)
8 Sprigs fresh basil
Sun-Dried Tomato Pesto
(see separate recipe)

Directions

HERB CRUST

MEDITERRANEAN TOFU

8 SERVINGS VEGAN

The trick to an excellent vegan pastry crust is to keep all the ingredients cold. Even after you have rolled it out, keep the pastry-lined tart pan in the refrigerator until you are ready to bake it. For this recipe, both the prebaked tart shell and filling can be made one day in advance, then assembled and baked just before serving.

CRUST: In medium bowl, sift together both flours, baking powder and salt.

Add dill, oil and ice water, Working dough as little as possible, mix and roll into a ball. Wrap dough in wax paper and chill 20 to 30 minutes. Roll dough out and place in oiled 9-inch pie or tart pan. Cover and chill another 20 minutes.

Preheat oven to 350 degrees. Uncover crust and bake 15 minutes. Set on wire rack to cool.

In food processor, combine tofu, 2 tablespoons olive oil, umeboshi vinegar, balsamic vinegar, miso, salt and water and blend until smooth and creamy.

Transfer to medium bowl.

In large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, until onion is soft, about 3 minutes. Add fresh herbs, mushrooms and olives.

Cook, stirring often, 5 minutes. Add to tofu mixture, stirring until blended.

Pour filling into prebaked crust. Bake at 350 degrees, until top is lightly browned, about 40 minutes. Serve with a dollop of sun-dried tomato pesto garnished with a sprig of fresh basil.

PER SERVING WITH 2 TABLESPOONS PESTO: 277 CAL.;14G PROT.; 17G TOTAL FAT (1G SAT. FAT); 21G CARB.; 0 CHOL.; 602MG SOD.; 3G FIBER.

Recipe by: Vegetarian Times Magazine, April 1998, page 46 Converted by MM_Buster v2.0l.

Related recipes