Vegan Tofu & Vegetable Tart
INGREDIENTS (CRUST):
- 100 g rice flour
- 100 g oat flour
- 50 g potato starch
-
50 g coconut oil
- 100 ml soy milk
- a pinch of salt
Buy INGREDIENTS (STUFFING):
- 300 g natural tofu
- 100 g broccoli
- 100 g corn
- 0,5 bell pepper
- 50 g olives
- 0,5 red onion
- 3 garlic cloves
- 1 tomato
- 50 g almond flour
- 50 g potato starch
- 20 g buckwheat flour
- 100 ml soy milk
- 2 tablespoons deactivated yeast flakes
- 2 teaspoons herbes de Provence
-
2 teaspoons red sweet paprika
- salt
-
black pepper
- chives
I prepare vegetable dishes more and more often. I encourage you to try vegetarian and vegan recipes and you will discover a completely new range of flavors and broaden your culinary horizons. This time I have prepared a recipe for a savory tart with a filling based on tofu and vegetables: broccoli, corn, pepper, and tomatoes. The essential ingredients are also garlic and onion, our allies in the fight for immunity 🙂
Preparation
I preheated the oven to 180°C. I mixed all the ingredients for the crust, kneaded the dough and lined the tart tin with it. I pricked the base with a fork, put it into the oven and baked for about 15 minutes.
I diced the pepper and onion, halved the olives, chopped the garlic, cut the broccoli into florets and blanched them in hot water. Then I blended the tofu, plant-based drink, all flour and spices. I stirred in all the vegetables.
I transferred the vegetable mixture onto the crust, topped it with the sliced tomato and put into the oven. I baked it for about an hour. I served it with chopped chives 🙂
Why the base is baked before the filling goes in
Those fifteen minutes on their own are what separate a tart from a soggy pie. The filling is wet, and a raw base under a wet filling steams instead of baking, which leaves the bottom pale and damp no matter how long the whole thing stays in the oven. Pricking the base with a fork belongs to the same step: it lets steam out so the crust does not lift into a dome while it pre-bakes.
This crust has no gluten in it, only rice and oat flour with potato starch, so it will not stretch. Press it into the tin with your fingers rather than trying to roll it out, and patch any tears by pressing the dough together. The coconut oil should be soft, not melted: melted oil makes a greasy dough that crumbles when cool.
What the tofu and the yeast flakes are doing
Blended tofu is what replaces eggs and cream here, and blending it properly matters more than any other step in the filling. Aim for completely smooth before the vegetables go in, because lumps of tofu stay lumps through the baking and read as curdled.
The deactivated yeast flakes are not a health garnish: they carry the savoury, almost cheesy note the filling would otherwise lack, and without them a tofu filling tastes flat however much salt goes in. The almond, buckwheat and potato starch set it: they are the reason the tart holds together when it is cut rather than spreading on the plate.
Blanching, baking and serving
Blanch the broccoli only briefly, until it turns bright green, then drain it well. Raw broccoli stays hard through an hour in the oven and wet broccoli waters down the filling, so the short blanch and a firm drain are both doing work.
An hour at 180 degrees is right for a full tin. The tart is done when the middle no longer wobbles and a knife comes out clean. Let it cool for at least twenty minutes before cutting, because the filling firms as it cools and a hot tart falls apart on the server. It keeps three days in the fridge and reheats better in the oven than in a microwave, which softens the base.
If you would rather have vegetarian dinners like this one planned into the week with a shopping list, that is what the Diet & Training by Ann app does.
Vegan tofu and vegetable tart
Ingredients
Method
- Preheat the oven to 180 C.
- Mix the crust ingredients, knead the dough and press it into the tart tin with your fingers.
- Prick the base with a fork and bake it for about 15 minutes.
- Dice the pepper and onion, halve the olives, chop the garlic, cut the broccoli into florets and blanch them briefly in hot water, then drain well.
- Blend the tofu with the soy milk, the flours, the yeast flakes and the spices until completely smooth.
- Stir in all the vegetables.
- Transfer the mixture onto the pre-baked crust and top with the sliced tomato.
- Bake for about an hour, until the middle no longer wobbles.
- Let the tart cool for at least 20 minutes, then serve with chopped chives.
Notes
Frequently asked questions
Because the filling is wet, and a raw base under a wet filling steams instead of baking, which leaves the bottom pale and damp however long the tart stays in the oven. Pricking the base with a fork belongs to the same step: it lets steam out so the crust does not dome.
Press it into the tin with your fingers rather than rolling it, and patch tears by pressing the dough together: rice and oat flour with potato starch will not stretch. Keep the coconut oil soft rather than melted, since melted oil gives a greasy dough that crumbles when cool.
Blended tofu, together with almond and buckwheat flour and potato starch, which are what set the filling so the tart holds when it is cut. Blend the tofu completely smooth before the vegetables go in, because lumps stay lumps through the baking.
Flavour. They carry the savoury, almost cheesy note the filling would otherwise lack, and without them a tofu filling tastes flat however much salt goes in.
After about an hour at 180 degrees the middle should no longer wobble and a knife should come out clean. Let it cool at least twenty minutes before cutting: the filling firms as it cools and a hot tart falls apart on the server. Vegetarian dinners like this one come planned into the week with a shopping list in the Diet & Training by Ann app.
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