Vegan Tofu Spinach Quiche Tarte Soleil - The Vegan Eskimo


A perfect breakfast or brunch idea.

Kala namak, AKA black salt (that´s actually pink) is used for the optional eggy flavour. It might be the only odd ingredient here, everything else is super easy to find.

Wanna use frozen chopped spinach instead? No problem, stew that the same as the fresh spinach, allowing most of the liquid to evaporate. The total yield for the entire filling would be around 3.5 dl / 1 1/2 cup, so use approximately 2.5 dl / 1 cup or a little more of frozen spinach, add as need be.

This tarte soleil can me made with regular pastry dough, or puff pastry. Most store bought pastries are vegan per default, it´s simply cheaper production to use plant based fats, just please be aware of and avoid the ingredient L-Cysteine, as that is not a vegan ingredient.

One very important thing to note about making this, and other tarte soileils, is to have:

a COMPLETELY cold filling

a very cold dough

a sharp knife

If you have that, this will be very easy to make. If you don´t cool down the filling it will heat the pastry and make it very soft, making it near impossible to cut and twist properly. Making sure everything is cold will make this super easy. 

Making the filling the day before is therefore ideal, and the assembly next day will be quick and easy.

Makes 1 big tart


  • 2 x 280g ready made vegan pastry (round) (2 x 9.9 oz)
  • 600g silken tofu (21.1 oz)
  • 400g fresh spinach (14.1 oz)
  • 2 yellow onion
  • 4 garlic cloves
  • 6 leaves of fresh sage
  • 3-6 tablespoons chickpea flour
  • 2 tablespoons nutritional yeast
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kala namak salt (optional for egg flavour)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1/4 teaspoon freshly ground nutmeg

What you will need

  • Cutting board and knife
  • 1 x 2 L pot or bigger (0.5 gallon)
  • 1 spoon to stir
  • 1 strainer
  • 1 big bowl
  • 1 baking tray + baking paper
  • 1 round object / glass / cup


  1. Peel and finely chop the onions, garlic and sage, add to a pot with oil, nutmeg, salt and pepper. Turn heat on high and soften the onions.
  2. Wash the fresh spinach in the strainer and get as much water off as possible, this will lessen the stewing time. Add the spinach to the onions. Wilt down the fresh spinach little by little in the pot until all is added. Let simmer on medium low heat and stew it for about 10-15 minutes or until most liquid has evaporated, but a little left is ok. Stir occasionally.
  3. Add in the silken tofu, nutritional yeast and the optional kala namak salt. Mix well. Then add in the chickpea flour. Depending on how wet your spinach was you might add everything in between 3-6 tablespoons, add as much so you can see the bottom of the pot when stirring. Add the mixture to a big bowl and refrigerate until completely cold.
  4. Before assembling, put the pastry in the freezer (not too long). The colder the dough and filling is, the easier everything will be to cut and twist without being messy.
  5. Preheat the oven to 180c (350 F), or as per package instructions.
  6. Place one cold pastry on a lined baking tray. Spread the cold filling, leaving a bare rim on the edge. Wet the rim with water, and top it with the other pastry. Press on the edges to glue the dough together.
  7. Place a round object in the middle of the dough, maybe a glass. Cut 4 lines like a cross. Then cut in between those 4 guidelines creating 8 beams. Cut in between the 8 beams to create 16. To the same again to create 32 evenly sized beams. 4 – 8 – 16 – 32.
  8. Twist each beam as many times as you like. Follow the same step on all the beams, the faster the better as the dough is easier to work with when cold.
  9. Bake in a preheated oven on 180c (350 F), or according to package instructions. Baking time and temperature varies depending on brand, just keep and eye on it.
  10. Take out and let slighty cool down before serving.

Enjoy !