Vegan protein onion cake

Ingredients for 5 servings:

• 300 g wheat flour or spelt flour
• 20 g fresh yeast
• 125 ml soy milk (soy drink) or other plant milk
• 1 tbsp oil
• 1 tsp salt
• 1 ½ kg onion(s)
• 200 ml soy cream (Soy Cream Cuisine)
• 400 g silken tofu
• 150 g smoked tofu
• 1 tbsp caraway seeds
• 3 tsp salt

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Baden specialty

For the topping, cut the smoked tofu into small cubes, fry in a pan, transfer to a bowl, and set aside. Slice the onions and fry until translucent. Then mix the smoked tofu with the onions, soy cream, silken tofu, caraway seeds, and salt. If necessary, mash the silken tofu with a fork beforehand to make it easier to mix. Add more salt to the topping if desired. For the dough, mix some lukewarm soy milk with the yeast and let stand for 15 minutes. Then mix with the soy milk, oil, and salt, and let the dough stand for another 15 minutes. Then spread the dough out on a baking sheet (greased or lined with reusable baking foil) and let it rise for another 15 minutes before adding the topping. Spread the topping on the dough and bake the onion tart in the oven at 200°C (top/bottom heat) for 15 minutes.