Use half the pastry recipe to line a 20 cm (8 inch) tart (flan) tin. Prick with a fork, chill for 30 minutes and bake for 10 minutes in a 180°C (350°F/Gas 4) oven. Fry 1 sliced onion in olive oil for 5 minutes. Add 2 chopped garlic cloves, 1 chopped yellow capsicum (pepper) and 1 tsp dried oregano. Fry until tender. Add 100 g (3½ oz) baby English spinach and fry until wilted. Set aside. In a blender, blitz 600 g (1 lb 5 oz) firm tofu and 2 tbsp nutritional yeast. Mix together the tofu, vegetables and 1 tbsp each chopped chives and basil. Pour into the pastry case and bake for 30–40 minutes until golden. Leave in the tin for 5 minutes before serving.