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Tasty Tofu Quiche ‘Chinese style’


For the Filling

1 block of tofu
1 onion
2 cloves of garlic
A thumb of fresh ginger
1 Tblsp dried seaweed
1 tsp Chinese five spice
Soy sauce
Handful of mushrooms
A head of broccoli (or any veg you fancy)
A drop of soya milk
1 bunch fresh coriander.

Mash tofu & put in bowl with enough soy sauce to flavour all the tofu. Add chopped garlic/ginger, leave to one side while you make the pastry.

Take about a tablespoon of dried seaweed, soak in boiling water, should take about 10 mins, chop and add to the tofu while marinating.

Chop onion & fry, add 5 spice fry until onions are cooked.

Add chopped broccoli & mushroom, cook for a couple of mins then add the fresh coriander, tofu, & mix together, add a little bit of soya milk to blend it all together.

Line a flan dish with the pastry (see below), add the filling & bake on gas mark 5-6 for 20-25mins.

For the Basic Shortcrust Pastry

8 oz wholewheat flour
4 oz margarine
4-5 tbs iced (or very cold) water

Allow ¾ hour to prepare (including 20 mins to chill). Put a few ice cubes in a jug with a little water.

Put the flour and the margarine in to a large mixing bowl, quickly use your fingers to rub them together until it’s a breadcrumb like texture – do this as quickly as possible, it’s best not to let the warmth of your hands melt the margarine.

Gradually pour 3 tbsp water into the bowl and toss the mixture around.

Next try to compress the mixture (squeeze together) if it holds, squeeze into a ball, then put back in the bowl & into fridge for 20 mins / if it doesn’t hold add a couple more tbsp of water before putting into a ball.

Then place dough onto a floured work surface & roll it to the size and thickness you want for your flan dish.
Put into your greased flan dish, add your filling and cook.


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