This is a veganized version of the German classic Zwiebelkuchen. Its literal translation means Onion cake, however, this dish resembles more a tart or a quiche. It is a great recipe when you have lots of onions left and don’t want to let them go to waste. Instead of the yeast dough there is also a version with a shortcrust quiche like dough which is traditionally baked in a round cake tin. The version on the baking tray is ideal for larger amounts for examples for parties. If you want to you can enjoy your piece of onion tart with a glass of wine.
Ingedients:
Dough:
250g Flour
½ Package dried yeast
½ Tsp of Salt
130 mL lukewarm water
Topping:
150g smocked Tofu
800g – 1000g Onions
2 Tbsp Oil
4 Tbsp (Corn) starch
ca. 150 – 200 mL Plant milk (recommendation: Alpro Soya unsweetened)
Seasoning: Salt, pepper, nutmeg
Instructions:
For the dough:
Combine dry ingredients. Add the water. Knead the dough for ca. 5 min (or until you lose motivation). Cover the bowl with a wet towel (but make sure it is not touching the dough) and let the dough rise in a warm spot (ca. 40°C) for 1 h.
For the topping:
Preheat the oven to 180°C.
Cut the tofu into small cubes. Add 1 Tbsp oil to a pan and fry the tofu until crispy (high heat). Meanwhile cut the onions into rings or half rings.
Remove the tofu from the pan and set aside it aside. Add 1 Tbsp oil to the still hot pan. Add the onions and lower the heat to medium. Fry for ca. 15 min.
Meanwhile, knead the dough again until the air is removed and roll it out ca. 2 cm thick. Add dough to a round cake mold (diameter ca. 28 cm) Alternatively, put it on a baking tray and pinch the edges of the dough with your thumb and pointing finger to create a small wall on the edges. Cover with a wet towel and let rise in a warm place for 10 – 30 more minutes.
Add the seasoning and the starch to the onions, stir until everything is combined well and fry for one more minute. Add 100 mL of the plant milk, stir instantly, and let it come to a boil. Add small amount of the plant milk until the consistency is like a creamy custard (always make sure it boils again after you added more milk). Add the tofu and the onion mixture on the dough. Back at 180°C for 30 min.
Written by Laura Lang
Photo by Maja Dumat, R. Logie
Bruised Food Club 