Bring the water to a boil, add the dried herbs, cover and simmer for about 10 minutes.
Put the dough in the quiche or springform pan, press it well, prick it with a fork and then blind bake it for about 15 minutes at 170 degrees.
Drain the herb water into a bowl and immediately heat some olive oil in the pot used. Sauté the onion and garlic in it. When the onions are translucent, add the tofu and sauté a bit.
Stir in the tomato paste, sauté briefly and then deglaze with the herb water. Cook for a few minutes, then add spinach leaves, peppers and fresh chopped herbs. Turn off the heat and stir in the couscous, cover and let the couscous swell. If necessary, add more hot water. After 10 minutes, season with salt and pepper, or chili powder.
Pour everything onto the pre-baked shortcrust pastry base, smooth it out and top with mozzarella.
If there is any dough left, place a grid on top. Bake at 180 degrees for about 15 minutes until golden brown. Serve with mixed salad.
