Exotic spinach quiche

For 4 people:
250 g of puff pastry vegan
200 g of tofu
1 shallot
400 g spinach (fresh or frozen)
1/2 cup of coconut milk
1 tablespoon pine nuts
2 tablespoons corn oil
2 tablespoons soy sauce
2 tablespoons sesame seeds
Salt

Preheat oven to 200° c.
Rinse the spinach, then boil in salted water; If you are using frozen ones, put them directly in salted water and boil for about 5 minutes to boil.
Chop the shallot and fry it briefly in a pan with a little oil. Unite also pine nuts and let them Brown lightly.
Crumble the tofu with a fork and pour it into the Pan, flooding it with soy sauce. Cook for a few minutes.
When spinach is cooked, drain well and sauté them in a pan with tofu, pine nuts and sauté.
Add the coconut milk and stir thoroughly.
Simmer over low heat until coconut milk has not been fully absorbed.
Meanwhile roll out the puff pastry on a baking sheet using the special wax paper because it does not attack, then poke it with a fork.
Cover with the dough that you have prepared, fold pastry edges on the sides and sprinkle the surface with sesame seeds before baking for about 20 minutes.