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Crustless Tofu and Vegetable Tart

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Bound to be a winner for lunch or breakfast, this tart is sett on the outside and slightly creamy inside. It’s filled with vegetables and potatoes for for plenty of colour, texture, and flavour.

Ingredients:

For the Vegetables:
2 medium potatoes, peeled and finely diced
1 red bell pepper, finely diced
1/4 cup sun-dried tomatoes, finely diced
10 black olives, finely chopped
1 bunch asparagus, in 1 inch pieces
4 green onions (scallions) chopped
1 cup spinach, minced
1 bunch basil, minced

For the Tofu:
400g tofu, drained and pressed
2 tsp onion granules
1 tbsp garlic powder
1/2 cup aquafaba (liquid from can of chickpeas)
1 tsp smoked paprika
1 heaped tbsp yellow miso
1 tsp turmeric
1/4 cup nutritional yeast
1 tbsp cornflour
3 tbsp plain flour
2 tbsp chickpea flour

Directions:
1. Preheat oven to 180C. Oil a loose-bottomed cake tin.
2. Sauté the potatoes until browned. I used the air fryer at 200C for 15 minutes, tossing midway through.
3. Add the potatoes and vegetables to a large bowl.
4. Mix the tofu ingredients in a food processor. Stir into the vegetables and mix well to combine.
5. Transfer the mixture to the cake tin, and even off the top. Sprinkle with plenty of black pepper.
6. Bake in the oven for 30 minutes. Cover with foil, and bake 40-50 minutes more, or until set (check with a knife inserted into the centre; there will be a little residue on the knife, but the tart shouldn’t be too wet). Serve and enjoy.

Caramelized Red Onion and Asparagus Tart

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This rich and decadent tart is ideal for a festive dinner. It serves 2 as a main dish or 4 as a substantial starter, and is very simple to make, relying on store-bought, ready-rolled suitable-for-vegan puff pastry.

Ingredients

2 red onions, sliced into thin rings
2 tbsp balsamic vinegar
2 tsp maple syrup
100g fresh asparagus, trimmed and chopped into 1-inch lengths
350g silken tofu
1/4 cup nutritional yeast flakes
1 tsp dried rosemary
1 tsp dried sage
1 tsp dried thyme
1 tsp garlic granules
1 tsp onion powder
1 tsp Dijon mustard
Salt and pepper to taste
1 pack ready-rolled suitable-for-vegans puff pastry

Method

1. To caramelize the onions, heat a nonstick pan over a medium heat. Add onions and cook for 5-10 minutes until browned, stirring frequently. Add the balsamic vinegar and sugar and cook, stirring, until onions are softened. Set aside to cool.
2. To make the tofu filling, place the tofu, yeast, herbs and spices, and mustard in a blender and blend until smooth. Season to taste.
3. Cut the sheet of puff pastry as desired, or leave whole. Spread with the tofu filling, leaving an inch uncovered around the edges.
4. Top with red onions and asparagus. Return to the refrigerator for 30 minutes to cool again.
5. Meanwhile, preheat the oven to 180C. Bake on a parchment- or silicone-lined tray for 20 minutes until golden.

Portobello mushroom, potato and asparagus bowl

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With asparagus, artichokes, sun-dried tomatoes, kale and kalamata olives, this is a simple, colourful bowl with a lot of rich flavours. This makes a smaller side dish for 4 or a larger bowl for 2.

Ingredients

For the potatoes
2 cups potatoes (quartered minis or 1/2″ dice)
1T tamari
1/2T balsamic vinegar
Coarse sea salt to taste

For the mushrooms and asparagus
1/4 cup sun-dried tomatoes, (dehydrated, not jarred) rehydrated in 1/4 cup boiling water and chopped
2T water
1/4t coarse sea salt
1/4 cup scallions, minced, 4″ reserved for garnish
1T fresh garlic, minced
2 portobello mushrooms, stemmed and sliced, 1/4″
1T lemon juice
1 cup asparagus, cut in 1″ pieces (6-8 stalks)
1 cup artichoke hearts (not jarred), chopped
1 cup packed green curly kale, stemmed, coarsely
chopped
2T kalamata olives, pitted and chopped
2T nutritional yeast
Coarse sea salt and black pepper to taste

Instructions

Start the potatoes, then make the mushrooms. Preheat the oven to 450F. Toss the potatoes in the tamari and vinegar. Roast on the middle rack in a baking sheet or roasting pan until browned and fork tender, turning periodically. Expect about 30 – 40 minutes. Ovens vary; use the texture and colour of the potatoes as a guide. Don’t overcook. Remove from heat when done and set aside.

At about the 20 minute mark, combine the sun-dried tomatoes with the boiling water to rehydrate. At the 30 minute mark, bring a large or wok with a lid to heat on medium high. Add the 2T water, sea salt and scallions and stir fry for 1 minute. Add the garlic and stir fry for 1 minute. Add the mushrooms and stir fry for about 3 minutes, until they start to loose their moisture.

Add the lemon. Toss to combine. Lower heat to medium low, cover and let simmer for 5 minutes. Return heat to medium high. Stir fry until the pan begins to dry (should be 2-3 minutes). Add the asparagus and artichoke hearts. Stir fry for 1 minute. Add the water from the sun-dried tomatoes. Stir fry for another 5 minutes or so until
the pan begins to dry again. Add the kale. Stir fry for 1 minute.

Remove from heat. Add the sun-dried tomatoes, olives, potatoes, and nutritional yeast. Stir to combine. Let stand, covered, 2-3 minutes for the potatoes to absorb some of the flavour of the dish. Season to taste. Bowl out, garnish with scallions cut on an angle and serve.

Chili-garlic tofu, asparagus and kale bowl stir fried with avocado oil and sriracha

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This is a simple, but light dish, with tofu and asparagus stir fried with red pepper, zucchini, carrots, avocado oil and sriracha, then tossed with kale. This makes a small appetizer for 4 or a larger bowl for 2.

Ingredients

For the tofu
225g extra-firm, high quality tofu, 1/3″ cubes
2T cornstarch
1/4t coarse sea salt to taste
1/4t black pepper, freshly cracked

For the vegetables
2T avocado oil
1 small sweet onion, trimmed, halved length-wise, and sliced, 1/4″
1/4t dried red chilis (or to taste)
1T fresh garlic, minced
1t fresh ginger, minced
8-10 stalks of asparagus, bottoms snapped off, cut in 1″ segments
1 red pepper, cored, seed, and sliced 1/2″
2 small carrots, trimmed, halved length-wise, and sliced on an angle, 1/10″
1 small zucchini, trimmed, halved length-wise, and sliced on a angle, 1/8″
2 cups green curly kale, coarsely chopped
Sea salt and black pepper to taste

For the sauce
1/2 cup boiling water
1 ‘sprig’ dried kombu (about 1″)2T tomato passata (or puree)
1T white pickling vinegar
1/2T sriracha (or to taste — I use 1T)
1/2T coconut sugar
2T tamari (or to taste)
1T tapioca starch dissolved in 2T water

Optional: Add rice or rice noodles for a fuller meal. Add whole cashews. Reduce the avocado oil to 1 tablespoon and add a tablespoon of peanut butter to the sauce if you like. If you have the time, make the sauce first and marinate the tofu in the sauce for 30 minutes, then toss with corn starch. To water saute, replace the avocado oil with 3 tablespoons water and add the tofu with the asparagus. The tofu won’t be as crispy but the cornstarch also provides cling for the sauce. You can replace the kale with other greens, but if you do, pick a sturdy green that will hold up under the warmth of the other vegetables.

Method

Press your tofu ahead of time if necessary. Prepare your vegetables so they’re ready to go. Cube and toss the tofu in the corn starch until well-coated. Bring the 1/2 cup water to a boil and add the kombu to start the rehydration process.

When ready, warm a large frying pan or wok on medium high heat. Add the avocado oil. Add the tofu and fry until lightly browned (should be 2-3 minutes). Working quickly, remove the tofu and set aside.

Add the onion and stir fry for 2 minutes, deglazing the pan as you do. Add the chili, garlic and ginger. Stir fry for another minute. Add the tofu and stir fry for 3 minutes. Add the red pepper, zucchini and carrots. Stir fry another 5 minutes.

Remove the kombu from the water and whisk together the remaining sauce ingredients. Add the sauce to the pan and deglaze again if necessary. Stir fry another 2 – 3 minutes.

Stirring continuously, add the tapioca mixture to the pan and stir until it thickens (should be immediately). Add the kale and stir until lightly wilted (about 2 minutes). Season to taste. Spoon out into bowls and serve