Ingredients
Serves 4
Method
- Preheat oven to 200 degrees (fan-forced).
- In a food processor, blend 500g firm tofu and 50g Velicious Scrambled No Eggs mix until it forms a very sticky and fine texture.
- Heat 3 tablespoons of olive oil on a medium heat non-stick pot.
- Add garlic and fry for 2-3 mins. Add 2 pinches of salt and pepper, and stir until garlic softens.
- Add silverbeet and 2 more pinches of salt and pepper. Stir and cover with a lid. Stir occasionally and cook for approximately 5 minutes until the silverbeet softens.
- Add mushroom and stir until mushrooms soften. Remove from heat.
- Place mixture into a large bowl. Stir through tofu mixture and set aside.
- Line 24 cm round pie dish with shortcrust pastry.
- Spoon mixture into the base.
- Sprinkle the top with shredded vegan cheese, then arrange sliced tomatoes on top and lastly, sprinkle with Italian herbs.
- Bake for approximately 40 minutes.
- Remove from the oven and rest for 5 minutes before serving.
- Garnish with chopped parsley and serve with garden salad.
TIP: This recipe is a delicious way to use up leftovers by simply replacing the silverbeet and mushrooms with other veggies of your choice.
Recipe contributed by Velicious
