Vegan recipe

Asparagus & Tofu Roasted Garlic Tart

Prep 15 mins
Cook 20-25 mins
Serves 12

Perfect for cooking up and taking straight out into the garden! This vegan Asparagus & Tofu Roasted Garlic Tart uses Cauldron Organic Marinated Tofu Pieces alongside roasted asparagus and crunchy pine nuts – an all-time summer crowd-pleaser!

Marinated Tofu Pieces Find out more


1 pack Cauldron Marinated Tofu Pieces
200g Cauldron Organic Tofu Block, drained (roughly ½ pack!)
Roasted garlic bulb
Drizzle of olive oil
1 tbsp nutritional yeast
1 tbsp white miso paste
½ tsp salt
¼ tsp black pepper
Juice of ½ lemon
¼ cup plant milk (60 ml)
1 sheet vegan-friendly puff pastry
1 pack Cauldron Marinated Tofu Pieces
2 packs green asparagus
1 tbsp balsamic vinegar
1 tbsp water
2 tbsp pine nuts (optional)


  1. Start by cutting off the top 1cm of an entire garlic bulb and place it onto kitchen foil. Drizzle a little olive oil on top and cover the bulb in the foil. Roast it in the oven at 200C for 15-20 minutes or until fragrant. Carefully remove it from the foil.
  2. Place the Cauldron Organic Tofu Block, roasted garlic, nutritional yeast, miso paste, salt, black pepper, lemon juice and plant milk into a food processor and process until smooth.
  3. Preheat your oven to 190C and unroll your puff pastry sheet at room temperature. Spread the blended mixture onto the sheet, leaving about 1cm around the edges.
  4. Arrange the green asparagus and Cauldron Marinated Tofu Pieces on the mixture, gently pushing them into the tofu sauce.
  5. Combine the balsamic vinegar and water and brush it around the edges of the pastry, then transfer to the oven and bake the tart at 190C for 20-25 minutes until golden.