Filling: In a blender, blitz together the tofu, vegan cheese, black salt, nutritional yeast, soya milk, salt, and pepper to form a paste. Add more soya milk if needed.Heat the oil in a pan. Once hot, fry the onion for a few minutes, until translucent.Add the garlic and chilli and fry for 1 minute.Add the red pepper and broccoli and fry for 5 minutes, until the vegetables have softened and turned a light brown.Remove the vegetables from the pan and put to one side.Add the sliced vegan meat to the pan and cook according to the packet instructions.Add the vegetables back to the pan, then add the tofu paste. Assembling: Grease your quiche dish using vegan butter.Roll out or unfold the shortcrust pastry, then press into the quiche dish.Pour in your filling.Top with the sliced tomatoes and sprinkle on the paprika. Baking: Bake the quiche for 45 to 55 minutes at 180 ˚C, until slightly brown on top.Allow to cool before serving.