Serves 2 | Prep time 20 mins | Cook time 40 mins
Tofu can be really boring and uninspiring so we set about making it interesting and tasty in this wholemeal flan. My journey with pastry making has taken me to really appreciating wholemeal flour and how satisfying it is and of course normally better for you than white flour. Although if not careful you can get into problems with dryness and cracking you should be fine with this recipe, I have learnt to never be afraid of adding more water but do it in very small amounts at a time!
To make the pastry
- 100 g wholemeal flour
- 50g coconut butter
- ½ tsp sea salt
- 75ml cold water
- 170 g Tofu
- ½ red pepper
- 35 g french beans
- 3 baby corn
- 1 spring onion
- 30g Broccoli
- ½ jar Chef Bernie‘s Curry coconut Sauce
- 6 small tomatoes
- Small bunch coriander (28 g)
- 1 tsp olive oil
- First of all get the pastry made by mixing the dry ingredients together and then rubbing the fat in to create a crumble texture, add water and using a fork mix until you have a softball of dough.
- On a lightly floured surface push out or roll the pastry to fit 7 inch pie dish.
- Blind bake for 20 minutes at 180°C
- Whilst the pastry is cooking chop all the veg very small, lightly cook for two minutes in a little oil, turn off the heat add the coriander and tofu mix in well, then add the curry coconut sauce and stir
When the pastry is ready fill with the curry mixture, push down slightly and then place sliced tomatoes on top, return to the oven at 180°C and bake for a further 20 minutes
Remove from oven and garnish with some chopped coriander