This pie started off with my first attempt at making a cauliflower base in place of the usual pastry one.
I used a bit of plant based butter as a binding agent. Probably could have done with a bit more but it didn’t work out too bad.
Check out my recipe below.
SMOKEY EGG TOFU AND CHEESY SPINACH PIEPrint Recipe
- 1 large head of fresh cauliflower
- 600 grams of organic silken tofu
- 1 bunch of fresh spinach
- 1 tablespoon of plant based butter
- 1 teaspoon of Indian black salt (smells and tastes like egg)
- 1 handful of plant based cheese shreds
- 2 shakes of dried oregano herbs
- Three turns of a pepper grinder
- Smokey seasoning
Cut off cauliflower florets. Rinse in water. Place them in a blender with the oregano and plant based butter. Blend until well mixed and crumbly.
Grease non-stick pie dish then fill with the cauliflower mix. Shape the mixture just like you would pastry all around the dish.
Place in the oven at 170 degrees celsius until it starts to brown (20 minutes). Take out of the oven and set aside.
In a pot place the silken tofu, spinach, cheese shreds, Indian black salt, pepper and smokey seasoning to taste. Mix ingredients together and stir every few minutes. It is ready once the liquid from the tofu has disappeared. Take off the hit and allow to cool down to warm.
Place mixture into the cauliflower pie base and place back in the oven at 170 degrees celsius for 15-20 minutes.