This savory pie will surprise you with its goodness and speed! Tofu, broccoli, olives, and sun-dried tomatoes: the perfect mix for a 100% plant-based appetizer or dinner with zero hassle!
Blend the tofu with soy milk using an immersion blender or mixer and season it with salt and the spices listed in the ingredients
Clean and cook the broccoli in boiling salted water or steam it and let it cool
Unroll the vegan puff pastry on a round baking tray with a diameter of 24 cm covered with baking paper. Fill with the tofu cream and distribute the broccoli on top. Add some olives cut in half
Garnish with a drizzle of oil and bake at 180°C for about 35/40 minutes. Once done, add some sun-dried tomatoes cut into pieces.
Let it cool and finally enjoy it! Bon appétit!
Immersion blender
Round baking tray
In the fridge for 2 or 3 days
Don't throw away the broccoli stems! Their core is sweet and delicious: you can make pasta with them or blend them with chickpeas to create a different kind of hummus!
Italia
| Energy (kcal) | 144.66 |
| Carbohydrates (g) | 9.59 |
| of which Sugars (g) | 4.43 |
| Fat (g) | 8.68 |
| of which Saturates (g) | 2.56 |
| Protein (g) | 6.36 |
| Fiber (g) | 2.51 |
| Sale (g) | 0.06 |
