Pie chard and tofu

How can I do?

In a bowl, combine flour, salt, margarine melted but slightly cooled and warm water until dough is smooth and soft.

The dough and draw a pie shape.

Boil the potatoes and chard with water, separately.

Sauté the chard for about 20 minutes in a pan with 1 tablespoon olive oil. Salt and pepper.

Preheat oven for 10 minutes at 200 ° C

Cut the potatoes into slices. Arrange the potato slices on the dough, then the shredded tofu and finish with the chopped chard.
Sprinkle with basil.

Tomato paste mix mix with soy cream and over the chard.

Bake the cake for 40 minutes at 200 ° C. Monitor cooking.
Ingredients:

  • For a pie plate 28 cm in diameter For the dough:
  • 250g flour T45
  • 02:01 Coffee cup salt
  • 80g of melted vegetable shortening
  • 10 oz water warm spring For the filling:
  • 140g red potatoes (or 2 small)
  • 350g chard (green and white)
  • 100g tofu "mustard"
  • 1 cup of coffee dry basil
  • 1 cup olive oil
  • Salt and pepper (to taste)
  • 350g tomato paste
  • 10 cl cream soy cooking

Total time: Preparation + cooking time: 70 min
Yield: 6 people