Ingredients

For the crust: 

• 2 2/3 cups of flour
• 1 teaspoon salt
• 2/3 cups olive oil
• 6 tablespoons of cold water

For the filling:

• 1 block of tofu (340 grams)
• 1 tablespoon chickpea flour
• 1/2 cup of peeled/blanched almonds
• 1/2 cup of water
• 3 tablespoons nutritional yeast
• 2 cloves of garlic
• 1 teaspoon salt
• 1/2 teaspoon of turmeric
• 1 teaspoon onion powder
• 10-15 asparagus spears
• 1 teaspoon olive oil

Preparation

Preparation:

Preheat the oven.

1. In a bowl, mix the flour, salt and olive oil.
2. Add the cold water and form the dough.
3. Expand it between parchment paper and place the dough in a quiche mold.
4. Bake for 5 minutes and take it out.

For the filling:

1. In a blender put the peeled almonds, the water and the garlic cloves.
2. Blend until you have a very creamy paste.
3. Add the tofu and a little water if necessary to maintain a creamy consistency.
4. Add the salt, turmeric and onion powder.
5. Add the chickpea flour.
6. In a hot pan, place the oil and sauté the asparagus for 1 minute.
7. Place the filling in the lightly baked dough.
8. Arrange the asparagus on top of the filling and bake in the oven for 30 minutes.
9. Let cool slightly before serving so that it can set.