Leek Tofu Quiche

(*) Vegetable sweetener from the health food store or health food store, can also be replaced by whole cane sugar or pear syrup.

For the dough, mix the dry yeast well with the spelt flour.

Later, mix salt, olive oil, water and the vegetable sweetener with it (mixer, dough hook). When a smooth dough is obtained, let the farthing rise with the lid closed for about half an hour in a sheltered place.

In the meantime, rinse the leeks and cut them into rings. Sauté the leeks with two tablespoons of olive oil in a large frying pan over medium heat until soft. After five min. of cooking, stir in instant, oregano, chili spice vegetable soup and pepper. After another five minutes, add the Cooking Cream and sauté the vegetables until soft. It should be bound by the liquid, but not swimming in it. Cut the smoked tofu into pieces (two by one centimeter) and brown lightly in the remaining olive oil in another frying pan. Briefly knead the risen yeast dough again.

Spread a baking sheet with parchment paper. Dust the dough with a little bit of spelt flour and roll it out on the baking sheet. Sprinkle half of the grated cheese on the dough. Spread half of the tomato pieces evenly on top, tablespoon by tablespoon. Next, place the tofu loosely on top. Then spread the leek on top so that everything is evenly covered with the vegetables.

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