- 2 tbsps olive oil
- 3 large yellow onions, roughly chopped
- 1 x 400g pack tofu – light press, crumbled
- 100g or ¾ cup cashew nuts
- 1 tsp Dijon mustard
- 2 tbsps nutritional yeast
- ½ tsp kala namak powder* if you have some, if not use freshly grated nutmeg (optional)
- ½ tsp sea salt
- Freshly ground black pepper
- 1 pastry case of your choice, 10″ (make one or buy one), pre-bake for 10 mins
Fry the onions in the oil in a heavy-based, lidded saucepan on a medium-low heat for 20 mins. Stir occasionally to prevent sticking and add a tsp of water of you think they are getting too dry. You may need to reduce the heat. Remove the lid and continue cooking until the onions have browned but not burnt, about another 10 mins. Honestly, cook the onions for ages, they go all brown, sticky and sweet. Remove the pan from the heat and set aside to cool.
Put all the rest of the ‘quiche’ ingredients in a blender or food mixer and whiz together. Add the cooled, caramelized onions and whizz up again until the mixture is fully blended and smooth. You may need to stop the mixer and scrape down the sides a couple of times.
Pour the filling into the prepared pastry case and bake in the centre of the oven at 180deg C for 45 mins. Remove from the oven and let stand for 10 minutes or so to set before cutting. Also great served cold the next day. If you have any left over.
*This is an Indian spice that adds an ‘eggy’ flavour, you can get it in good, ethnic grocery stores, if you’re lucky enough to live near one. If you can find it, use in place of the salt but its no biggy if you can’t.