Dairy-Free Zwiebelkuchen
Enjoy a modern twist on a German classic with this Dairy-Free Zwiebelkuchen recipe! Perfect for plant-based eaters and those avoiding dairy, this savory onion tart features a rich and creamy filling made with silken tofu and unsweetened plant-based milk, beautifully flavored with caramelized onions, nutmeg, smoked paprika, and optional fresh thyme. The yeast dough crust is light yet sturdy, providing the perfect base for the delectable filling. This dairy-free version of Zwiebelkuchen is ideal for fall gatherings, Oktoberfest celebrations, or simply a cozy meal at home. Serve it warm or at room temperature for a delightful, crowd-pleasing dish that pairs wonderfully with a crisp green salad or a glass of your favorite dry white wine.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 7 grams instant yeast
- 1 teaspoon sugar
- 125 milliliters warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 800 grams yellow onions
- 2 tablespoons vegetable oil
- 150 grams silken tofu
- 100 milliliters unsweetened plant-based milk
- 0.25 teaspoon nutmeg
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 1 teaspoon fresh thyme (optional)
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
Add the warm water and olive oil to the dry ingredients and knead into a smooth dough. This should take about 8-10 minutes by hand or 5 minutes using a stand mixer with a dough hook attachment.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
While the dough is rising, peel and thinly slice the onions.
Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until they are soft and lightly caramelized. Remove from heat and let cool.
Preheat your oven to 200°C (400°F). Lightly grease a 10-inch tart pan or springform pan.
Once the dough has risen, roll it out on a lightly floured surface to fit the base and sides of the prepared tart pan. Press the dough into the pan evenly and set aside.
In a food processor or blender, combine the silken tofu, plant-based milk, nutmeg, black pepper, and smoked paprika. Blend until smooth. Adjust seasonings if necessary.
In a mixing bowl, combine the cooled caramelized onions with the tofu mixture. If using, stir in fresh thyme.
Pour the onion and tofu mixture onto the crust, spreading it out evenly.
Bake in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown.
Allow the Zwiebelkuchen to cool slightly before slicing. Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 19.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 279.2 g | 102% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 39.8 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 866 mg | 67% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1869 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
