You will need: For the Crust: 1½ tablespoons of flax meal (ground flaxseed) whisked with 3 tablespoons of water, 1 cup (90 grams) of rolled oats, blended into flour, 1 cup (138 grams) of dry roasted almonds, blended into flour, ½ teaspoon of kosher salt, 2 tablespoons of fresh parsley, finely chopped, 2 tablespoons of almond butter, ¼ cup of water, For the Tofu: 12 oz. (340 grams) of extra firm tofu, ¼ cup (2 oz.) of almond milk, unsweetened, ¼ cup (15 grams) of nutritional yeast, ¾ teaspoon of turmeric, ¼ teaspoon of kala namak salt (aka black salt), For the Herbs and Vegetables: 1/3 cup (15 grams) of sundried tomatoes, rehydrated and small diced, 1 medium leek, top and tail removed, cut lengthwise, and sliced into thin half-moons, ¼ cup of water (divided), 4 large garlic cloves, minced, 1 teaspoon of kosher salt (divided), 1 cup of asparagus, cut into small rounds, 1 small red pepper, diced (about ½ cup), ¼ cup of chives, finely chopped, ¼ cup of basil, finely chopped, ¼ cup of parsley, finely chopped, 2 tablespoons of oregano, finely chopped, ½ teaspoon of black pepper & 1/8 teaspoon of cayenne pepper
Method: Preheat oven to 375 F (190 C). Grease or line with parchment a 9” tart pan or deep-dish pie pan. Create a flax egg by whisking the flax meal with water in a small bowl until it starts to gel and become creamy. You can use a fork, a small whisk, or a milk frother. Set aside to thicken. Prepare the oat and almond flour by blending them separately on high-speed in a blender, until they resemble coarsely ground flour. You can also purchase pre-ground oat and almond flour. Whisk the flours, salt, and parsley together in a large mixing bowl. Add in the flax egg and almond butter. Using a wooden spatula, mix together until it looks crumbly with some chunks the size of peas. Sprinkle with water. Work the water into the dough until large clumps form which hold together when you squeeze them. Spread the dough evenly around the bottom of the tart pan. Using your fingers, firmly press the dough into an even crust which covers the sides and bottom of the pan. Bake at 375 F (190 C) for 15 minutes. Let cool while you prepare the filling. Add the tofu, almond milk, nutritional yeast, turmeric, and kala namak salt to a blender container and blend until creamy. This may take a minute or more, depending on what type of blender you are using. If it’s not perfectly smooth, that’s okay. Rehydrate the sundried tomatoes, in a small dish, by pouring boiling water over them, enough to cover. Let sit for 5-10 minutes. Drain and small dice. Sautee the leek in a large pan, over medium-high heat, with 2 tablespoons of water, sprinkled with ½ teaspoon of salt. Sweat the leek until soft and nearly translucent, 5-7 minutes. Add the garlic and cook until fragrant, one more minute. Add in the asparagus, red pepper, herbs, 2 tablespoons of water and other ½ teaspoon of salt, black and cayenne pepper. Cook until the vegetables are soft but not mushy, 5-7 minutes more. If the pan is drying out, sprinkle with more water. Turn off the heat. Stir the sundried tomatoes and tofu mixture into the vegetable mixture until well incorporated. Scoop into cooked crust. Smooth into an even layer, leaving a few swirls on the top just for fun. Bake at 375 F (190 C) for 30 minutes. Let cool for 15 minutes before slicing and enjoy!
Storage: This recipe is best served straight away but can be kept in the fridge in an airtight container for up to 2 days