Tomato tart with tofu filling

10min Used products: Tofu 270 g

- 1 packet De Hobbit tofu (270 g) - 50 g sun-dried tomatoes in oil - ½ tablespoon nutritional yeast - handful of basil + extra for garnish - 125 ml almond cream - salt and pepper - 1 packet vegan puff pastry: 1 large round baking tin or 4 to 6 small rectangular tins - 400 g tomatoes For the nut crumble: - 10 macadamia nuts - 2 teaspoons nutritional yeast - pinch of salt


Preheat the oven to 200°C. Leave the tofu to drain before mixing in a blender or hand blender with the sun-dried tomatoes, half tablespoon of nutritional yeast and basil leaves. Add a little almond cream to assist with blending. Season with salt and pepper. Take the puff pastry from the fridge and set aside until it reaches room temperature. In the meantime, thinly slice the tomatoes. Remove the pastry from its packaging and prick the base with a fork. Spread the tofu mix over the base to about 1.5 cm from the edge. Lay the tarts on a baking tray, in the paper supplied, and place in the middle of the oven. Bake for 15 minutes or until the crust is golden brown and the base is cooked through. In the meantime, make the nut crumble: roughly chop the macadamia nuts and mix with the nutritional yeast and a pinch of salt. When the tarts are almost ready, sprinkle the crumble mix over the top and leave to bake in the oven for the last few minutes. Serve with a few extra leaves of basil.

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