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CCC Team Cookbook: Vegan Beetroot and Smoked Tofu Open Pie

Vegan Beetroot and Smoked Tofu Open Pie

created by Mirko Sut



Water (100 milliliters)

Buckwheat flour (250 grams)

Extra virgin olive oil (40 milliliters)

Pinch of salt


Smoked (or plain if you prefer) tofu (300 grams)

Steamed red beetroot (300 grams)

Pinch of salt

A touch of olive oil

Your choice of mixed seeds (pumpkin, sunflower etc.)


  • Preheat your over to 175° celsius (345° fahrenheit)
  • Mix all of the base ingredients together in a bowl. If using an electric mixer, keep the blades operating until you have a smooth mixture.
  • Once mixed together pour the mixture onto a floured work surface, kneading with your hands until you get a smooth and homogeneous dough. Add extra buckwheat flour as needed.

  • Cover your dough and store in the fridge as you move onto the filling.
  • For the filling, mix all of the ingredients together in a bowl either using an electric mixer or a food blender. You want to make sure it is smooth, mixing thoroughly to ensure there are no lumps.
  • Roll the dough out until it is one centimeter thick and then place it into a lined tart mold.
  • Spread the filling mixture into the mold, smoothing the top before sprinkling your choice of seeds on top.
  • Bake for 30 minutes.

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