Vegan onion cake

Ingredients for 1 servings:

• 320 g spelt flour
• ½ cube of yeast
• 1 tsp sugar
• 1 pinch of salt
• some water, lukewarm
• 1 tbsp, heaped herbs, dried (e.g. parsley)
• some olive oil
• 500 g onion(s), red
• 1 stalk(s) leek
• 200 g smoked tofu
• 4 tbsp soy yogurt (yogurt alternative), unsweetened
• 400 g tofu (silken)
• ½ bunch parsley, flat
• salt and pepper
• Caraway seeds

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

To make the dough, make a well in the flour and crumble in the yeast. Sprinkle sugar and salt over the dough and mix a pre-dough in the well with a little lukewarm water and flour from the outside. Cover and let stand in a warm place. In the meantime, clean the leek and cut it into rings. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Add dried herbs and salt to taste to the dough. Knead into a smooth dough with about 2 tablespoons of oil and lukewarm water. Cover and let rise. Cut the onions into half or quarter rings. Sauté together with the leek in a large pan until soft. Season with salt, pepper, and caraway seeds. Cut the smoked tofu into small cubes and fry in another pan until crispy. Stir into the onion mixture. Pour the dough into a greased or lined springform pan, creating an even base with a rim. In a bowl, puree the silken tofu and soy yogurt. Season with salt, pepper, and fresh parsley. Combine the onion mixture and tofu mixture and add to the batter. Bake for about 40 minutes. Serve with a fresh salad and Federweißer (a sparkling wine).