Smoked Tofu & Cheese Pie w Gluten-Free Herbed Crust

I honestly didn't think I could make a quiche or pie (whatever you want to call it) with a gluten-free crust that tastes this good! This is savoury, comfort heaven! Completely nostalgic, considering I ate a lot of pastry-enclosed numbers growing up. This hits all the notes, smokey, herby, cheesy, unami-ee deliciousness. The perfect lunch in my opinion hehe, served with a chutney and salad.

The crust in this recipe is inspired by The First Mess, who was first inspired by Moon and Spoon and Yum.




  1. Make your pastry first, by adding the chickpea flour, polenta, mixed herbs, nooch, salt & pepper to a food processor. Pulse to mix. Add the cold vegan butter (in chunks) and pulse to form a dough. Add a dribble of cold water (if needed) to bring it together. Wrap the dough up and chill while your oven pre-heats to 200C. Once pre-heated, take your pastry out of the fridge and grease a 21cm (8 1/2 inch) pie dish (or similar). Roll out into a circle slightly bigger than the dish, then transfer to the dish, pushing it down nice and snug, ensuring there's an even covering. Pierce the base a couple of times with a fork and bake in the pre-heated oven for 10 minutes. Set aside and turn the oven down to 180C.
  2. Start your filling by caramelising the onion in a glug of olive oil over low heat. While that's doing it's thing, prepare your other fillings by dicing the tofu into bite-sized pieces and slicing/crumbling your vegan nut-based cheese.
  3. Make the egg mixture by blending the silken tofu, plant milk, chickpea flour, rice flour, baking powder, garlic powder, turmeric, black salt & pepper together in a blender until smooth.
  4. Construct your pie by laying/crumbling the cheese over the base then topping with the smoked tofu. Gently pour in the eggy mixture, then finish by sprinkling over the caramelised onions. Finish with a drizzle of olive oil if desired.
  5. Bake for 20-25 minutes until set and golden brown. Tuck in.


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