Preheat the oven to approx. 175C (fan)
In a food processor blitz together all the base ingredients except the water, until it forms a fine powder
Gradually mix in the water until it forms a dough
Knead the dough gently so that it fully incorporates and melds together
Push the dough into a greased quiche/tart pan so that it covers the bottom and goes all the way up the sides. This can take about 5 minutes of pushing and moulding
Cook in the oven for about 8 minutes, until it starts to brown. Take out of the oven whilst you prepare the filling
Turn up the oven to 200C (fan)
Blend together the tofu, nutritional yeast, black salt, turmeric, and mustard powder until smooth. Season to taste
Mix in the peas, broccoli and cooked pieces of vegan bacon
Pour in the mix to the base and slice the cherry tomatoes in half and push into the top of the mix (skin side down).
Place in the oven and cook for 1 hour, until the top looks golden brown and the tofu mix is set.
Set aside to cool. Slice when cold and store in the fridge for up to 3-4 days