1 500g block plain firm tofu
1 cup vegetable stock
1/3 cup tahini
1/3 cup savory yeast flakes
3 stems shallots - diced
4 cloves roasted garlic - crushed and finely chopped
1 cup sun dried tomatoes (the oily type)
1 cup packed fresh basil
2 teaspoons paprika
Fresh black pepper
2 cups soy milk or rice milk
1 packet vegan shortcrust pastry (i.e. using veg oil based pastry, not butter)
Olive oil
Equipment:
large fry pan, preferably cast iron.
1 jumbo muffin tray
1 spray can of olive oil
1 blender
1 large mixing bowl
Oven heated to 180 degrees C
Directions:
In mixing bowl crumble the tofu well, using your hands to squeeze and crumble until no large chunks remain.
Heat olive oil in pan, and add shallots and tofu, cook until the tofu is browning slightly, for approximately 10 minutes. Add the stock to deglaze pan as required while tofu is cooking.
Stir tahini and savoury yeast flakes through tofu, then cook for a further 5 minutes, then turn off the heat and let cool slightly.
In the blender, blend the sun dried tomatoes and basil a little, then add the cooled tofu mix.
Blend into a paste adding soy/rice milk a little at a time.
Shake in paprika and some fresh black pepper to taste.
Spray the muffin tin with the oil then line the muffin tin with a circle of defrosted pastry (use a cup the same size as the base of the muffin holes to cut out the base) then with two strips around the edges, overlapping with the base and with each other.
At the pastry edges press well so that there are no visible joins that can separate.
Fill each pasty cup with the tofu filling and smooth the top.
Bake in the oven for 20 minutes, then add a slice of tomato to each quiche before baking for a further 10 minutes.
Garnish with a sprig of basil and serve with tomato sauce, a salad or baked veggies and white sauce (recipe below).
