Broccoli Pie and smoked tofu (+ vegan paste)

It’s been a long time since I did not offer you a recipe. And yet taking care of oneself is also about eating. You can not want a healthy body and mind without paying a minimum of attention to what you eat. So today I offer you a recipe for pie broccoli and smoked tofu very simple and absolutely delicious.

I am not a big cook. I like simple and tasty dishes where you really feel the ingredients and do not put ten years to prepare. I like being in the kitchen, but for a limited time …

So when I shared the recipe on Instagram, you were many to tell me that it made you feel good and that I should put the recipe on the blog. And as I thought it was a great idea and I like to please you, I run without hesitation!

Finally, a truce of blah, let’s get down to business!


For the vegan pie dough:

  • 100g of flour (for my part 60g of chickpea flour and 40g of T85)
  • 2 tablespoon cornstarch / maizena
  • About 10cL of cold water
  • 2 tablespoon of coconut oil
  • 1 teaspoon of cumin *
  • 1 tsp of paprika *
  • salt and pepper

For the broccoli – smoked tofu garnish:

  • 1 nice broccoli (organic)
  • 1/2 pack of smoked tofu
  • 3 eggs
  • 3 cups of liquid cream
  • 50g of cottage cheese
  • 1 clove of garlic
  • Mustard
  • Salt and pepper


For the dough:

  • Mix the dry ingredients together
  • Add the melted coconut oil and water until you get a smooth paste, not too sticky or too dry. Add water or flour if this is the case
  • Put it in the fridge while you prepare the rest.

For the broccoli filling:

  • Preheat the oven to 180 °
  • Cook the broccoli with steam (about 4-5minutes)
  • Beat the eggs then add the cream cheese and cream
  • Drain the broccoli well and add it to the preparation as well as the tofu and the spices
  • Take out the fridge dough and spread it out and put it in your dish
  • Spread mustard on the bottom of the dough
  • Pour your preparation into the mold
  • It’s gone for 25 to 30 minutes!

 Tip: You can also add “toppings” to make it even greedy and tasty. For my part, I opted for goat cheese but gruyere would have been just as good!


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