Vegan silverbeet and mushroom quiche recipe

Blend the firm tofu for approximately 20 seconds, until it forms a crumb-like mixture

Add the egg replacement premix and blend until the ingredients are well combined

Heat the olive oil on medium heat in a frying pan. Add the garlic and mushrooms. Fry for 3 mins.

Add 2 pinches of salt and pepper, stir and cook until mushrooms become soft.

Add the silverbeet. Stir and cover with a lid. Stir Cook for approximately 10 minutes on high heat.

Place silverbeet and mushroom mixture into a large bowl and set aside.

Add the tofu mixture and mix.

Place the shortcrust pastry in a baking pan and add the stuffing mixture.

Sprinkle the top with shredded vegan cheese, place sliced tomatoes on top and sprinkle the Italian herbs.

Bake for 35 minutes in a preheated oven to 180°C. Let it rest for 5 minutes before serving.