Tarte aux épinards et tofu

SPINACH AND TOFU PIE

Portions : 4 - Preparation : 15 minutes - Cooking time : about 40 minutes

Ingredients

• 1 onion, chopped
• 60 ml (4 tablespoons) olive oil
• 2 garlic cloves, chopped
• 4 l (16 cups) spinach leaves
• 250 ml (1 cup) firm tofu, cubed
• 45 ml (3 tbsp.) hoisin sauce
• 3 eggs
• 250 ml (1 cup) silken tofu
• 1 pie crust (unsweetened)
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a hot skillet, with a little oil, sauté the onion in 30 ml (2 tbsp.) olive oil for 2 minutes.
3. Add the garlic and gradually add the spinach, cooking for 5 to 6 minutes until the water has evaporated. Remove and set aside to cool.
4. In the same pan, brown the firm tofu cubes in the remaining olive oil.
5. Add the hoisin sauce.
6. In a bowl, using a hand blender or food processor, purée the spinach, eggs and silken tofu. Check seasoning.
7. Pour the purée into the pie shell, scatter over the firm tofu cubes and bake for 30 minutes.