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Digital Subscriptions > Vegan Food & Living Magazine > Aug 2019 - get baking! > Totally tofu

Totally tofu

It’s one of the most versatile ingredients on the vegan menu and super tasty in these recipes

The extract on pages 50- 52 is taken from The Tofu Cookbook by Heather Thomas, photography by Joff Lee, published by Ebury Press. (RRP £9.99.) This book contains non-vegan recipes.

Tofu quiche

This is the perfect tofu tart for a vegan – the delicious vegetable and tofu filling is encased in crisp filo pastry.

By Heather Thomas

Serves 6 | Prep 25 mins | Cook 1 hr | Calories 280 (per serving)

3 tbsp olive oil, plus extra for brushing

2 leeks, trimmed and thickly sliced

2 garlic cloves, crushed

300g (10oz) white or chestnut mushrooms, thickly sliced

175g (6oz) cherry tomatoes, halved

400g (14oz) baby spinach

250g (9oz) filo (phyllo) pastry

400g (14oz) silken tofu

2 tbsp nutritional yeast

A bunch of chives, snipped

Salt and freshly ground black pepper

1 Preheat the oven to 200°C/Gas Mark 6.

2 Heat the oil in a large non-stick frying pan (skillet) set over a low to medium heat. Cook the leeks and garlic for about 10 minutes until tender and golden. Remove from the pan and set aside.

3 Add the mushrooms to the pan and cook, stirring occasionally for 5 minutes, or until golden brown. Stir in the tomatoes and spinach and cook for 2-3 minutes until the spinach wilts and the tomatoes are just tender. Return the leeks to the pan and season with salt and pepper.

4 Meanwhile, brush a 25cm (10in) round loose-bottomed flan tin (pie pan with removable bottom) with olive oil. Remove the filo sheets from the pack and cover them with a damp cloth to prevent them drying out while you assemble the quiche. Lightly brush one sheet with oil and use to line the tin, letting any leftover pastry overlap the edges. Repeat with all the pastry sheets, brushing each one with oil, until they are all used up. Using your hands, scrunch up the pastry edges, folding them inwards to make an outside crust for the tart. Prick the base with a fork.

5 Bake in the oven for 10 minutes until crisp and golden. Remove from the oven and reduce the temperature to 190°C/Gas Mark 5.

6 Put the tofu and nutritional yeast in a food processor and blend until smooth and creamy. Transfer to a large bowl and gently mix in the cooked vegetables and chives.

7 Spoon the tofu and vegetable mixture into the centre of the filo crust and level the filling with the back of a spoon. Bake in the oven for about 30 minutes, or until the filling is set, firm and golden brown. Cover the edges of the pastry with foil if they start to brown too much.

8 Serve warm, cut into wedges.

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About Vegan Food & Living Magazine

Would you love to be a better vegan baker? Look no further as the August issue of Vegan Food & Living is here to help. It's packed with ideas for the perfect vegan afternoon tea from one brioche that can be made into both sweet and savoury treats to macarons, mini Swiss rolls, mini sandwiches and more. Also this issue we show you how to make your own cheese, get creative with tofu and try out raw recipes. Plus we have a selection of homemade ice creams that will mean you'll never go back to readymade once you've tried them. If that's not enough, we also share top tips for reducing your food waste, reveal how to give your diet a skin-friendly mot and check out slow living for busy people.