This vegan pie is the perfect cuddle in this cold weather, with its velveting and enveloping flavor. The crust is surprisingly crunchy, and the tofu together with the pumpkin create a tick and creamy filling which will remind you of the most amazing French quiche.
It took me a while before learning how to appreciate tofu. Let’s be real. Tofu might healthy, cheap and sustainable, but completely tasteless as well. However, you can consider its bland taste both a weakness and a strength. The secret is the preparation. Whenever you combine it with any other ingredient, tofu has the power of binding to the new element enhancing and amplifying the aroma.
I love the colors of this quiche, so warm and vibrant. They do create an incredible contrast with the grey wintery sky outside. If you manage to have leftovers, try it the next day. It’s even tastier! This vegan pie is the perfect care for the body and the soul.
“Pies mean Thanksgiving and Christmas and picnics.”
Janet Clarkson, Pie: a Global Hystory
Tofu, Pumpkin and Broccoli Vegan Pie
Equipment
- pot
- frying pan
- cake pan
- electric blender
- kitchen robot (optional)
Ingredients
Pie Crust
- 30 gr Strong Bread Flour
- 30 gr Brown Flour
- 50 gr Gram Flour
- 100 gr Broccoli (boiled)
- 4 gr Baking Powder
- 1 tsp Salt
Pie Stuffing
- 290 gr Silken Tofu
- 160 gr Broccoli
- 200 gr Pumpkin
- as required Salt
- to taste Pepper
- to taste Turmeric
Instructions
Pie Crust
- Cook the broccoli in boiling water for 5/10 min, until tender. Then blend them by using the electric blender.
- Mix the broccoli with all the flours, the oil and the baking powder either using the kitchen robot or by hand. Add the salt and mix well again.
- Spread some oil and sprinkle some flour on the cake pan and pour the crust in it. It will be a bit sticky but it will solidify while cooking.
- Bake the crust at 180C for 15 min. In the meantime, prepare the stuffing.
Pie Stuffing
- Cook the remaining broccoli in boiling water. Cut the pumpkin into small pieces, pour a bit of oil in the frying pan and cook it.
- Blend the pumpkin, half of the broccoli and the tofu all together in the electric blender. Add salt and all the spices.
- Add the stuffing to the crust, using the remaining broccoli for decorating the pie on top. Bake at 180C for 30 min.
- Serve either warm or cold.
Nutrition Facts
4 servings per container
Calories187
- Amount Per Serving% Daily Value *
- Total Fat
3.7g
6%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
27.2g
10%
- Dietary Fiber 5.6g 23%
- Sugars 5g
- Protein 13.3g 27%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
