- yeast: 1 cube(s)
- hot water: 2 tbsp
- date syrup: 1 tsp
- flour: 250 g
- soy yoghurt: 50 g
- salt: 1 tsp
- oat-based drink: 150 ml
- peeled onions: 500 g
- flour: 1 tbsp
- cashew butter: 3 tbsp
- soy yoghurt: 500 g
- yeast flakes: 50 g
- smoked tofu: 400 g
- salt: 2 pinch(es)
- pepper: 2 pinch(es)
- basil: 2 pinch(es)
- chives: 2 pinch(es)
For the dough: Stir together the yeast, water and date syrup and let sit for 5-10 minutes. Then knead together with the remaining ingredients for 7-8 minutes.
Form the dough into a ball and cover with flour. Put it into a bowl, cover it up and let it rest for about 30-60 min. until it has doubled in size.
For the toppings: Cut the onions into fine rings and roast them with a little bit of oil until they are glassy, then coat them with 1 tablespoon of flour.
Cut the tofu into cubes and also roast.
Mix together the remaining ingredients such as the soy yoghurt, yeast flakes, cashew mousse and herbs in a bowl. Now add the roasted tofu and the onions.
On a with flour coated surface roll out the dough into circles of 36 cm.
Grease a baking pan with 26 cm in diameter and line it with the dough, leaving a 5 cm edge on the top.
Let the dough rise once more in the pan for another 30 minutes.
Then add the filling and sprinkle with a few yeast flakes.
Now bake the cake at 200°C on lower and upper heat for about 35-40 minutes."