About this recipe:A savoury pie full of greens and packed with protein thanks to the tofu. It's a pie that's similar to a quiche, and in fact some unsuspecting guests might think that it's been made with eggs!
Makes: 1 (23cm) pie
1 (23cm) unbaked pastry case
225g spinach, rinsed and chopped
225g red Swiss chard, rinsed and chopped
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, finely chopped
1/4 teaspoon curry powder
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 small oyster mushrooms, chopped
2 teaspoons capers
350g firm tofu, cubed
4 tablespoons skimmed milk
1/4 teaspoon ground nutmeg
1 pinch ground cinnamon
1 pinch ground cardamom
40g Parmesan cheese, grated
60g Cheddar cheese, grated
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Bake pastry case until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 2.5cm of boiling water and cover. Lightly cook, about 5 minutes.
Heat oil in a large frying pan over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat.
In a liquidiser or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pastry case.
Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes or until cheese is lightly browned.