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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.

Vegetable Tofu Tart

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This tart is is oil-free, full of vegetables, and with a delicate umami flavour. Feel free to use shop-bought suitable-for-vegan pizza dough for the crust if you want to speed up the cooking process.

Ingredients

For the crust

2 – 2 1/2 cups wholemeal flour (amount will vary according to the flour used; extra for dusting and rolling)
1 tbsp quick-acting dry yeast
1 tsp suitable-for-vegans sugar or maple syrup
1/2 tsp salt
3/4 cup warm water; more if necessary

For the caramelized red onion

1 red onion, sliced into thin rings
1 tbsp balsamic vinegar
1 tsp suitable-for-vegans sugar or maple syrup

For the vegetable filling

1 yellow pepper, finely diced
1 red pepper, finely diced
1 cup broccoli florets, chopped small
2 cups spinach, tightly packed

For the tofu filling

1 pack silken tofu (approx. 350g)
1/4 cup nutritional yeast
1/2 tsp turmeric
1 tsp onion powder
1/2 tsp garlic granules
1 tsp Dijon mustard
1/4 tsp black pepper
1/2 tsp salt
1 tbsp yellow miso paste

Directions

To make the dough

1. Preheat oven to 170C.
2. Knead all of the ingredients together with 2 cups flour. If the mixture seems too moist, add more flour. You should have a smooth, but sticky, dough.
3. Set aside in a warm place to rise for 30 minutes.

To make the caramelised red onions

1. Heat a nonstick pan over a medium heat. Add onions and cook for 5-10 minutes until browned, stirring frequently.
2. Add the balsamic vinegar and sugar and cook, stirring, until onions are softened. Set aside.

To make the vegetable filling

1. In a large, nonstick frying pan over a medium-low heat, sauté the peppers and broccoli until the broccoli starts to tenderise (about 10 minutes).
2. Add the spinach and allow to wilt. Turn off the heat.

To make the tofu

Blend all ingredients in a blender until smooth.

To assemble

1. Lightly spray a 10-inch flan tin or cake tin with oil, or line with parchment.
2. On a surface dusted with flour, knock back the dough. You can knead it with a little more flour at this point to make it pliable. Roll into a circle large enough to cover the bottom and sides of the dish. Fill the dish with the dough and trim away any excess that overlaps the edges.
3. In a large bowl, mix the vegetable filling and tofu filling. Spoon into the dough-filled tin.
4. Bake for 30 minutes. Remove from oven and top with the caramelised onion. Return to the oven for 5 minutes more. Cut, 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.