Thursday, 2 January 2014

Smoky Tofu Tart- for Vegan Thursday

This tart can be served hot or cold.
If you are entertaining this New Year or you'd like a fresh idea for lunch or supper, than this just might be the recipe for you: granted, the Jus-Rol puff pastry was a bit of a cheat, but it did speed up the proceedings a lot and ensured a light crust. I wanted to recreate something more reminiscent of the original Alsatian quiche Lorraine, hence the smoky and creamy flavours here, rather than cheesy. It's equally good cold or hot.
We comfortably made 6-8 servings from these quantities:
Filling:
100ml soya milk
1 1/2 -2 cups unpressed tofu (we made it from 2l soya milk)
1 1/2 tabs yeast flakes
1 cup sweetcorn kernels
a pinch of black pepper
a pinch of compound hing
1 tsp brown rice miso
1 tsp sweet smoked paprika
1 tsp lemon juice
1/2 tsp seasalt
Crust:
750g Jus-Rol (or home made) puff pastry
Topping:
 cherry tomatoes, halved
1/2 cup coconut bacon 

  • Blend all the filling ingredients (we used a food processor)
  • Roll out the pastry about 1/2 cm thick- maybe a little thinner than that- and line an oiled baking dish/ flan dish with it.
  • Dot with the tomatoes and coconut bacon.
  • Bake at 200C in a preheated oven for 15-20 minutes. Make sure the bottom is cooked through.











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