Indulge in our tofu, onion, and squash Galette! A savory sensation awaits with caramelized onions, tender squash, and creamy tofu nestled in a flaky spelt crust. It’s a bit more work but certain to please all eaters. Serve with a side of beluga lentils, carrots, and avocado for a complete culinary experience. Dinner is served!

Instructions:
Thinly slice onion and start frying over low heat in olive oil for as long as you can, stir frequently
Mix flour, salt and vegan butter
Add vinegar and water in small increments
Mix until a dough forms, don’t knead too strongly
Chill in the fridge for at least half an hour
Blend tofu with miso, yeast flakes, garlic clove, salt, a bit of lemon juice
Add a little bit of plant milk if necessary
Cream should be smooth and not runny
Cook beluga lentils
Once done, marinate with a bit of olive oil, apple cider vinegar, mustard and salt
Roll out the dough in a circle
Spread cream in the middle and add thinly sliced squash and onion
Bake at 200° C for 35-40 mins
Mix beluga lentils with grated carrots and avocado
Time to serve

Ingredients:
1 garlic clove
Lemon juice
Squash
1 red onion
Carrots
Avocado
150 gr tofu
1 tbsp miso
2 tbsp yeast flakes
Plant milk
150 gr wholemeal spelt flour
70 gr vegan butter
70 gr cold water
1 tsp apple cider vinegar
Salt
Olive oil
Beluga lentil