• Finely chop the onion & garlic.
  • Cook in a little oil with dried herbs and spices until golden brown.
  • Cube the tofu and add to pan.
  • Mix well and cook for a few minutes.
  • Transfer to a blender or food processor and whizz until smooth.
  • Aim for a creamy consistency, adding a little water or soya milk if necessary.
  • Transfer to a large bowl.
  • Make the pastry by rubbing the margarine into the flour, until it looks like fine breadcrumbs.
  • Add enough water to make a dough that's not too sticky.
  • On a floured surface, roll the dough to the size of your baking tray.
  • In a food processor, whizz all the vegetables (except the tomatoes) until very fine.
  • Add to the tofu mixture and mix well.
  • Transfer the mixture to the pastry case.
  • Slice the tomatoes thinly and decorate top with them.
  • Sprinkle a little olive oil and dried herbs over the tomatoes.
  • Bake for about 45 minutes at 200C or gas mark 6.