Walnut Tofu Quiche

We baked this pie Sunday evening, when neither of us felt like having real dinner. I often make savory pies that are based on a puréed tofu filling, but haven’t thought about walnuts in this context before. Their deep flavor paired perfectly with the sweetness of the fried onions and the tangy lemon juice.

tofu_quiche_slice.jpg

The ingredients were improvised from what we had in the house, and we managed to use up a few items that had been sitting in the fridge since pizza night; half a bell pepper and a small chunk of Cheezly vegan cheese. I don’t think Cheezly contributed to the taste very much. The quiche was delicious, and with some more elegant garnishes could very well be served to guests as well. I had a slice for lunch the next day, as pictured above, and the flavors were even better after a night in the fridge.

Crust:

  • 3 and 1/2 dl wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 dl liquid vegan margarine
  • 1 dl plain unsweetened soy milk

First, I mixed the flour, salt, and baking powder in a mixing bowl. Then I poured the margarine and the soy milk in the bowl, and mixed the dough with my hands until it formed a firm ball. Now, I rolled it out with a rolling pin to form a round shape a little larger than our pie tray. After Heikki had greased and floured our pie tray, I placed the crust in it and evened up the edges.

Filling:

  • 2 small onions, finely diced
  • 1/2 tablespoon olive oil for frying
  • 2 dl walnuts
  • 350 g firm silken tofu (we had 1 package of Mori-Nu)
  • 20 g Cheezly Edam (optional)
  • 1 dl soy milk
  • 3 tablespoons lemon juice
  • 2 cloves garlic, pressed
  • 1/2 teaspoon sugar
  • 2 teaspoons soy sauce
  • 1 tablespoon olive oil
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground coriander seeds
  • freshly ground black pepper
  • 3/4 teaspoon salt (or to taste)

First, Heikki diced and fried the onions in olive oil until they had browned a bit. Meanwhile, I placed the walnuts, the tofu, soy milk, lemon juice, and vegan cheese in a bowl, and mixed them with our immersion blender until the mixture was smooth and light brown. Now, I added the rest of the ingredients, stirred with a spoon to combine, and adjusted saltiness. Then I poured the filling in the crust.

Garnish:

  • 1/2 small red bell pepper

Heikki sliced the bell pepper thinly, and I arranged the slices over the walnut filling.

Now, we baked the pie on the middle rack of the oven, in 175 degrees Celsius for 30 minutes. Then we placed the pie on the lower rack of the oven, baked an additional 10 minutes, and let it cool down for 15 minutes.

tofu_quiche_whole.jpg

8 Comments


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