Make the vegan hard-boiled "eggs" following the recipe linked in post.

Carefully wash and blanch the chard leaves in a pot with the lid on for 10 minutes in lightly salted water. Then drain, let it cool and squeeze very well.

For the filling of the vegan Pasqualina: break and cream the tofu with a fork, add corn starch, vegan cheese, salt, pepper and nutmeg. As soon as the mixture is well blended, add the slightly chopped boiled chard with a knife.

Line a 24 - 26 cm diameter fluted ring cake tin mould with 3 sheets of filo pastry generously brushed with vegetable or olive oil.

Fill with ⅓ of the previously prepared tofu and chard filling.

Place the vegan eggs and cover with the remaining filling.

Close the cake with another couple of sheets of filo pastry and fold the side layers inside.

Brush with more oil and bake in a preheated oven at 200 ° C for about 30-35 minutes.

Allow the vegan torta Pasqualina cake to reach room temperature before removing from the tin, portioning and serving.