Summer Tofu Tart

Vegetarian Summer Tofu Tart

Prep 15 mins
Cook 25 mins
Serves 4

A super quick, light and delicious vegetarian tart, made with pepper, courgette and our organic original tofu then topped with toasted pumpkin seeds. Ideal for picnics!

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½ pack Cauldron Organic Tofu, roughly diced
200ml soya milk
Pinch of ground nutmeg
Salt & freshly ground black pepper
1 tbsp of oil
1 large onion sliced into rings
2 cloves garlic
½ red pepper, diced
½ courgette, diced
1 tsp mixed herbs
1 large or 4 individual pre-cooked pastry cases
Toasted Pumpkin Seeds


  1. Preheat the oven to 200°C, 400°F, Gas mark 6.
  1. Place the tofu into a blender along with the soya milk, nutmeg, salt, pepper and blend to a smooth paste then set aside.
  1. Heat the oil in a frying pan and cook the onion for 3-4 minutes until softened, add the garlic, pepper and courgette. Sprinkle over the herbs. Cook for 3-4 minutes and pour into the pastry case.
  1. Cover with the tofu mixture and bake in the oven and cook for 20-25 minutes. Sprinkle over the pumpkin seeds. Serve with salad and new potatoes.

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