Smoked Tofu, Spinach and Pumpkin Seed Flan
This is a quick and super tasty recipe that is a firm favourite of my mothers. I’ve included a vegan ‘slaw too. You can serve this with any side of your choice; I also like it with simple herby new potatoes and a green salad.
For the slaw
  1. Finely dice the onion, garlic, celery and soften in olive oil with the thyme over a medium heat. Once soft, transfer into mixing bowl to cool
  2. Defrost frozen spinach and mince with hands into onion and celery mix with smoked tofu and pumpkin seeds. Add nutmeg and season to taste with salt and plenty of black pepper.
  3. Roll pastry Into 7 inch flan (or shallow-medium round cake tin) case and crimp edges of pastry. Fill raw case with tofu and spinach mix and bake on gas mark 7 until the crust is golden brown, roughly 15 minutes.
  4. While the flan is in the oven you can prepare the slaw- This is super simple. You can either grate or finely chop all your raw vegetables. Then simply and the mayo, fresh lemon juice and season. For a lighter option you can leave the mayo out and just dress in extra virgin olive oil and lots of fresh lemon, salt and pepper.