4-6 ounces bread (preferably organic wholemeal)
2 ounces approx Soya margarine or pure vegetable fat
2 teaspoons dried herbs (whatever you have available)
2 cloves of garlic (or to taste)
1 teaspoon of olive oil
2 large handfuls of fresh spinach - roughly chopped
1 red pepper - chopped
4 ounces of firm tofu
4 tablespoons approx Soya milk
salt and pepper to taste
nutmeg (if liked)
Grind the vegan bread into breadcrumbers in a grinder or using a grater and put in a mixing bowl. Add the herbs, salt and pepper to taste, and mix the dry ingredients together. Add the margarine and form the vegan breadcrumbs into a dough-like mixture. Press into a flan dish (7-8 inch diameter approx) and blind bake for 10 minutes at 200ºC.
In a large based pan, or wok, gently sweat the garlic in the oil. Add the spinach and red pepper and cook until spinach is nicely wilted but still a lively green colour - around 5 mins. Add nutmeg if using at this point. Press this mix into the flan case.
In a blender, mix the tofu with the soya milk till it forms a creamy paste. You can add any favourite herbs/spices at this point or leave it plain. Smooth over the flan filling. Add salt and pepper if liked.
Bake the flan at 200ºC for around 15 minutes, or until lightly golden on top.