Main Ingredients

Suitable for Vegans

1 pack Naked Tofoo

1 sheet of ready rolled shortcrust pastry

150g vegan soft cheese

50g vegan parmesan grated

100ml soya single cream

2 tbsp English mustard

2 leeks

1 tbsp olive oil

120g sundried tomatoes

10 cherry tomatoes

To Serve

Mixed salad

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Tofoo Leek and Sundried Tomato Quiche

Serves 4 • Prep 20 min • Cooking

Tofoo Leek and Sundried Tomato Quiche
Main Ingredients

Suitable for Vegans

1 pack Naked Tofoo

1 sheet of ready rolled shortcrust pastry

150g vegan soft cheese

50g vegan parmesan grated

100ml soya single cream

2 tbsp English mustard

2 leeks

1 tbsp olive oil

120g sundried tomatoes

10 cherry tomatoes

To Serve

Mixed salad

Method

Underline

1. Preheat the oven to 200°C.

2. Take a tart tin or round baking tin approx. 22cm in diameter and line with the pastry then blind bake according to the packet instructions.

3. To make the filling, heat a pan and add the olive oil. Finely slice the leeks and cook in the pan until softened.

4. Place the Tofoo, soft cheese, half the grated parmesan, cream and mustard in a food processor and blitz to form a smooth paste. Season well with salt and pepper and transfer to a bowl. Finely chop the sundried tomatoes and add to the Tofoo mix along with the cooled leeks.

5. Add the filling to the tart case and smooth the top.

6. Cut the tomatoes into half and place on the top of the quiche then sprinkle with the remaining grated parmesan.

7. Place in the oven and bake for 30 mins until the quiche is hot in the middle.

8. Remove from the oven and allow to cool a little before serving with a fresh salad.