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Add 500g silken tofu, 100g chickpea flour, 40g nutritional yeast, 40g starch, 1 heaped tablespoon Dijon mustard, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black salt to a blender and blend until smooth
Sauté 2 sliced red onions until caramelised
Add 2 crushed garlic cloves to the onions and cook for another minute, then remove from the pan
Sauté 1 large bunch of silverbeet until wilted and squeeze out as much liquid as you can
Combine the eggy mix with the silverbeet and onions and stir through
Transfer to a lined cake tin (spring form tin recommended) and sprinkle pine nuts on top
Bake at 180°C for 45 minutes or until firm to touch and the surface looks golden and cracked
Allow to cool for 10 minutes before slicing