| firm tofu, drained | 1 |
| water | 1/3 cup |
| chickpea flour | 1/3 cup |
| nutritional yeast | 2 tablespoons |
| garlic powder | 1 teaspoon |
| onion powder | 1 teaspoon |
| black pepper | 1 teaspoon |
| Indian black salt | 1 teaspoon |
| sweet onion | 1 |
| mushrooms | handfull |
| asparagus | 1 cup |
In a nonstick pan over medium heat, sauté onions in a bit of olive oil until caramelized, about 20 minutes. Set aside.
Sauté mushrooms for 5-7 minutes, until they've shrunk and shed their excess liquid. Set aside. In the meantime, preheat oven to 350°F.
In the bowl of a food processor, combine tofu, chickpea flour, water and spices and process until smooth. Stir in caramelized onions, mushrooms and asparagus.
Spread batter evenly in a greased quiche or pie pan and bake for 1 hour. Remove from oven and allow to cool slightly before slicing and serving.
