Summer Tofu Tart
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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!

Authentic Tofu Block Find out more

Ingredients

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

Method

  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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