Ingredients:

  • 1.5 cups (150g) almond flour
  • 3 tbsp (45g) cold coconut oil, solid
  • 0.25 tsp (1.5g) sea salt
  • 3 tbsp (45ml) ice-cold water
  • 14 oz (400g) firm tofu, drained and pressed
  • 3 tbsp (45ml) nutritional yeast
  • 1 tbsp (15ml) lemon juice
  • 0.5 cup (15g) fresh spinach, tightly packed
  • 2 tbsp (30g) fresh parsley, chopped
  • 0.5 tsp (3g) garlic powder
  • 0.5 tsp (3g) salt
  • 1 bunch (200g) asparagus, woody ends trimmed
  • 1 cup (150g) frozen peas, thawed
  • 1 medium (100g) zucchini, thinly sliced into rounds
  • 1 tbsp (15ml) olive oil
  • fresh cracked black pepper to taste

Instructions:

  1. Pulse almond flour, salt, and cold coconut oil in a food processor until it resembles coarse crumbs.
  2. Add ice water one tablespoon at a time until the dough just holds together.
  3. Press the dough firmly into the bottom and up the sides of a 9-inch tart pan.
  4. Line the crust with parchment paper and fill with pie weights. Bake at 375°F (190°C) for 10 minutes, remove weights, and bake for another 5 minutes until the edges are set.
  5. Place the pressed tofu, nutritional yeast, lemon juice, spinach, and garlic powder into a blender. Process on high until smooth.
  6. Stir in the chopped parsley by hand.
  7. Spread the green filling evenly into the pre-baked crust using a spatula.
  8. Arrange asparagus, zucchini, and peas on top in a decorative spiral pattern.
  9. Lightly drizzle the vegetables with olive oil and a pinch of pepper.
  10. Bake for 20–25 minutes until the vegetables are tender and the filling is set.