Quiche with edamame and cherry tomatoes

For 6-8 people
250 g of puff pastry vegan
200 g cherry tomatoes
150 of tofu
gi 150 of edamame soybeans
100 ml soy cream
1 shallot
dried oregano
salt

Preheat oven to 200° C.
Blanch the edamame for 5 minutes and drain.
Chop the shallots, crushed the tofu with a fork adding the cream, salt and a sprinkling of oregano.
Cut the tomatoes into 4 wedges and wring your hands to remove the vegetable water (which you need to take part and use them in a sauce or soup etc.).
In a salad bowl mix all the ingredients for the filling: tofu, edamame and cherry tomatoes.
Roll out the puff pastry in a baking pan and poke with the prongs of a fork (in case you use a silicone mold made this gently taking care not to damage the mold).
Sprinkle the surface with the stuffing that you prepared, fold the outer edges of the puff pastry and bake in a hot oven for about 20-25 minutes, until golden of the pastry.