Potato and Spinach Tofu Quiche

1. Boil 4 diced potatoes in stock until fork tender and allow them to cool.

2. Wilt a 250g bag of spinach in boiling water and squeeze out all the excess water.

3. Blend together 450g extra firm tofu, 150g soy milk, 1/4 cup nutritional yeast, 30g potato starch or corn starch, 1 tsp Dijon mustard, 1 tsp vegan chicken or vegetable stock powder, 1 tsp onion powder, 1/2 tsp black salt (Kala namak), and 1/4 tsp turmeric.

4. Mix together the cooled potatoes and spinach.

5. Pour in the blended tofu mixture and stir to combine.

6. Add 1 tablespoon chopped herbs and a good crack of black pepper.

7. Transfer the mixture to a tin lined with baking paper.

8. Top with cherry tomatoes if desired.

9. Bake at 200°C for 30 minutes or until golden and firm in the center.

10. Allow to cool for 10 minutes before serving.

Tips

1. Serve with chutney for enhanced flavor.

2. Save leftovers for a delicious lunch the next day.