I'm quite bored of making sweet bakes these days, so I've been looking up some savoury ones. I have found so many that I want to try!! This one look especially good so I went for it first, and it was definitely a good choice. It tastes amazing, my whole family loved it so much that I making it again next week :D
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Ingredients
For the crust
220 g plain flour
75 g soya margarine
80 ml cold water
2 tsp cider vinegar
1/2 tsp baking powder
1/2 tsp salt
1 tsp sugar
For the filling
1 cup sliced courgette (about one medium courgette)
1 cup sliced mushrooms (about 8-10)
1 finely chopped red onion
2 finely chopped garlic cloves
1/2 tsp black pepper
2 tbsp olive oil
200 g firm tofu crumbled
240 ml soya milk
60 ml veg stock
2 tbsp lemon juice
60 g lightly toasted sunflower seeds
2 tbsp chickpea flour
1/2 tsp ground cumon
1 tsp ground basil
1 tsp chili powder (or to taste)
1/2 tsp turmeric
3/4 tsp salt
Method
220 g plain flour
75 g soya margarine
80 ml cold water
2 tsp cider vinegar
1/2 tsp baking powder
1/2 tsp salt
1 tsp sugar
For the filling
1 cup sliced courgette (about one medium courgette)
1 cup sliced mushrooms (about 8-10)
1 finely chopped red onion
2 finely chopped garlic cloves
1/2 tsp black pepper
2 tbsp olive oil
200 g firm tofu crumbled
240 ml soya milk
60 ml veg stock
2 tbsp lemon juice
60 g lightly toasted sunflower seeds
2 tbsp chickpea flour
1/2 tsp ground cumon
1 tsp ground basil
1 tsp chili powder (or to taste)
1/2 tsp turmeric
3/4 tsp salt
Method
- Prepare the crust: combine the flour, baking powder, salt and sugar in a large bowl. Add the margarine, vinegar and half the water and form a ball. Knead well, adding water as needed. Set aside for 30-60 minutes.
- Preheat oven to 220 degrees C. Grease a 9x9 inch pie dish.
- Press and spread the dough evenly on the bottom and sides of the pie dish. Poke the bottom several times with a fork and bake empty for 7-10 minutes.
- Blend the tofu with soya milk and transfer to a large mixing bowl.
- Add the stock, lemon juice, sunflower seeds, chickpea flour, cumin, basil, chili powder, turmeric and salt. Stir until well mixed.
- Heat the oil in a large saucepan over medium heat. Add the garlic, onion and pepper and fry for 2-3 minutes. Then add the mushrooms and courgette and saute for 4-5 minutes, stirring regularly. Turn off the heat.
- Spoon the vegetables evenly into the baked pie crust and pour on the tofu filling mix slowly to cover. I had a bit left over - used it as a sauce/dip, it's too yummy to waste!
- Bake for 40-50 minutes or until golden brown on top and a toothpick comes out clean. Allow to coon for 10 minutes before cutting and serving.
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