Sundried tomatoes, basil and tofu quiche

400g silken tofu
375g firm tofu
10 sundried tomatoes (if you use the ones in olive oil, drain them first, if you use dried ones, put boiling water over them for a few minutes, then drain)
1 yellow pepper, cut in stripes
1 red onion, cut in wedges
1 can of artichoke hearts, drained and cut in halves
5-7 cloves of garlic
a bunch of basil
10 cherry tomatoes, cut in halves
a pack of puff pastry
pepper, salt, chili to taste
olive oil

Preheat the oven to 220°C. Place the yellow pepper and the red onion on a baking sheet coated with olive oil, roast them in the oven for about 10 min. At the same time, or when the vegetables are ready, bake the puff pastry for about 15 min, until it turns light brown.

In the meantime place the sundried tomatoes, silken tofu, half of the firm tofu, garlic, basil (leaving aside a few leaves) and two spoons of olive oil in a food processor and blend until smooth. Crumble the remaining half of the firm tofu into the mixture, add salt, pepper and chili to taste. Put the tofu filling into the pre-baked puff pastry bottom, arrange the cherry tomatoes, red onion, artichokes and yellow pepper on top. Bake for another 25-30 min. Garnish with the remaining basil leaves. Serve with a mixed greens salad (I used mixed greens, green olives, sunflower seeds, pumpkin seeds, olive oil and balsamic vinegar)