Name: Vegan Caramelized Onion Quiche
Ingredients: 250 g AP flour; 3/4 tsp salt; 3/4 tsp baking powder; 100 ml oil (I used half olive oil, half neutral oil); 100 ml warm tap water; 1 package soft tofu (about 300g), drained for 10 min; 500-700 g onions, sliced; 1 package smoked tofu, pressed; (to taste) salt, soy sauce, black pepper, paprika, turmeric; (to taste) garlic powder, Italian herbs; 2 tbsp nutritional yeast (optional); 1 tbsp sugar (or a bit less); 1 tbsp cornstarch mixed in a bit of water; 1/4 tsp black salt (optional)

Ingredients

250 g AP flour
3/4 tsp salt
3/4 tsp baking powder
100 ml oil (I used half olive oil, half neutral oil)
100 ml warm tap water
1 package soft tofu (about 300g), drained for 10 min
500-700 g onions, sliced
1 package smoked tofu, pressed
(to taste) salt, soy sauce, black pepper, paprika, turmeric
(to taste) garlic powder, Italian herbs
2 tbsp nutritional yeast (optional)
1 tbsp sugar (or a bit less)
1 tbsp cornstarch mixed in a bit of water
1/4 tsp black salt (optional)

Steps

Enclose all the crust ingredients in a Tupperware container, shutting its lid tightly. Shake vigorously until a ball of dough forms.
Tip the dough into a pie pan with a parchment lining. Use your hands to flatten it and a fork to prick it, then blind bake for about 10 min in an oven at 350°F/180°C. Allow to cool.
Cook the onions with the sugar slowly over low heat, using the listed seasonings to season them. Add smoked tofu, soy sauce, nutritional yeast and black salt (if using), then set aside.
Thicken the soft tofu and cornstarch slurry by mixing them in a separate pan and cooking for a few minutes.
On the crust, place 2/3 of the onion mixture. Pour the tofu mixture over it, finishing by arranging the remaining onion mixture. For the first 20 min of baking, keep it covered; continue uncovered in a 180°C oven for 15 min or until set. Have the quiche at room temperature.