Tofu Bake with Whole-Wheat and Carrot Pastry

 

Ingredients

 

Serve 6

 

Base:

• 2 cups/200 g grated zucchini/courgettes

• 1 cup/100 g shredded carrot

• coarse salt

• 2/3 cup/100 g whole-wheat/whole-meal flour

• 2 tbsp extra-virgin olive oil

• water (optional)

Pastry:

• 2 1/3 cups/350 g all purpose/plain flour

• 1/4 tsp salt

• 2 eggs, lightly beaten with

• 1 tbsp olive oil

Topping:

• 8 oz/250 g tofu (bean curd), cut in cubes

• 3-4 tbsp tahini (sesame seed paste)

• 3-4 tbsp miso

• 4 leaves fresh basil, torn

• 1 tbsp finely chopped thyme

• 1 tbsp finely chopped onion

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Method:

1. Preheat the oven to 400°F/200°C/gas 6. Oil an ovenproof baking dish.

2. Place the zucchini and carrots in a colander. Sprinkle with salt and let drain for 15 minutes.

3. Squeeze out the excess moisture. Mix the zucchini, carrots, and whole-wheat flour. Mix in the oil and enough water to make a dough.

4. Press the mixture into the bottom of a 10-inch  (25-cm) oiled pie dish.

5. Mix the tofu, tahini, miso, basil, thyme, and onion in a small bowl. Spoon the topping over the base.

6. Bake for 40-45 minutes, or until firm to the touch. Serve hot.