Vegan savory pie with spinach and tofu

A good recipe for this second course or appetizer without eggs, butter or cheese: vegan savory pie with spinach and tofu.

The vegan savory pie with spinach and tofu is prepared with a shortcrust pastry base without butter or eggs, and filled with fresh spinach mixed with blended tofu . It won't take you long to prepare the pasta, and the filling is also very simple and quick to make. The ingredients can be counted on the fingers of one hand, and the result will not disappoint you… try it!

Preparation of vegan savory pie with spinach and tofu

1. To prepare your vegan savory pie with spinach and tofu, first heat a half glass of water, which you will need for the vegan shortcrust pastry dough.
2. Mix a pinch of instant yeast for savory pies with the flour 0 and then start pouring in the hot water and the sunflower seed oil or extra virgin olive oil.
3. Also add a pinch of salt and continue to work the dough for a few minutes.
4. Let the dough rest for a few minutes and then roll it out in a cake tin or tart mould, duly greased with extra virgin olive oil or lined with baking paper .
5. Wash the fresh spinach and then cook them in a non-stick pan, with the lid, so that they can cook in their own water.
6. Blend the tofu coarsely together with a little extra virgin olive oil.
7. Chop the spinach with a knife and mix it with the blended tofu.
8. Use this mixture to fill the base of the savory pie. Bake at 180° C for about 30-35 minutes and then serve after letting it cool.
9. Serve your vegan savory pie with spinach and tofu.

And, for dessert, try our vegan tart , without eggs and without milk.

storage

This 100% veg cake is also excellent the next day. You can store it in the refrigerator for a maximum of 2-3 days in a special food container. We do not recommend freezing in the freezer.

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