15% off €35 OR 20% off €45
Per | Serving |
---|---|
Energy (kcal) | 189 kcal |
Fat | 10g |
of which saturates | 1.5g |
Carbohydrates | 12.5g |
of which sugars | 8g |
Fibre | 5.5g |
Protein | 12.5g |
Salt | 1g |
Preheat the oven to 180°C/160°C fan/gas 4 and grease a 7-inch spring form tin.
In a frying pan, heat the olive oil and fry the onions for 5-10 minutes until softened, adding the garlic halfway through. Season. Stir in the spinach.
In a food processor, blitz the tofu, nutritional yeast, soy, Dijon mustard, turmeric and oat drink until smooth.
Pour the cooked onion and spinach mix into a large bowl. Stir in the kale, spring onion and grated courgette, plus tofu mixture.
Mix well and then pour into the cake tin. Place on a baking tray and bake in the oven for 45-50 minutes or until set and golden.
Remove from the oven and allow to rest in the tin for 10 minutes. Serve either warm or cold, and accompany it with a green salad.