Tofu and Vegetable Pie
by Tavolino
A nutritious and light savory pie, made with a base of grated tofu and a colorful mix of pre-cooked vegetables, ideal for a healthy and practical meal.
Ingredients
- Grated tofu 450 g
- Assorted pre-cooked vegetables (carrot, potato, arracacha, zucchini) 500 g
- Whole wheat flour 5 tablespoons
- Olive oil 3 tablespoons
- Vinegar 1 teaspoon
- Chopped olives 1 tablespoon
- Oregano 1 teaspoon
- Sea salt 1 teaspoon
- Grated ginger 1 teaspoon
- Chives 1 dessert spoon
- Black pepper to taste
- Water 6 tablespoons
- Margarine (for greasing) 10 g
Preparation
- 1
Preheat the oven to 180°C.
- 2
In a bowl, place 450 g of grated tofu.
- 3
Add 5 tablespoons of whole wheat flour, 3 tablespoons of olive oil, and 1 teaspoon of vinegar.
- 4
Add 1 tablespoon of chopped olives, 1 teaspoon of oregano, 1 teaspoon of sea salt, 1 teaspoon of grated ginger, 1 dessert spoon of chives, and black pepper to taste.
- 5
Mix the ingredients well until you get a homogeneous base.
- 6
Add 6 tablespoons of water to the mixture to bind it.
- 7
Incorporate 500 g of assorted pre-cooked vegetables into the batter.
- 8
Mix gently until the vegetables are well distributed.
- 9
Taste the batter and adjust the salt or pepper, if necessary.
- 10
Grease a pan with 10 g of margarine.
- 11
Transfer the batter to the greased pan and spread it evenly.
- 12
Bake in the preheated oven for 45 minutes until the surface is golden brown.