Vegetable Tortilla Pie

Thaw the mixed vegetables and slice the zucchini thinly. Blend the tofu with the spinach, vegan sour cream, and spices until smooth, then stir in the chickpea flour. Mix the resulting cream with the zucchini and mixed vegetables.

Place one tortilla wrap at the bottom of a springform cake pan, spoon the vegetable-tofu filling over it, and cover with the second tortilla wrap. Lightly spread a thin layer of vegan sour cream on top, then sprinkle with grated Trapi (vegan cheese alternative).

Bake in a preheated oven at 180°C (350°F) with top and bottom heat for 20–30 minutes until golden brown. Let it cool slightly before slicing and serving like pizza slices.