Vegan recipe

Vegan Sweet Roasted Tofu Summer Tart

Prep 10 mins
Cook 20 mins
Serves 4

This summer tart is packed full of flavour – from the sweet roasted tofu and fresh crunchy greens, all the way through to a spiced chutney garnish.

Tofu Block Find out more


½ Cauldron Organic Tofu Block (approx 200g)

For the roasted honey & thyme tofu
3 tbsp agave / date syrup
3 sprigs fresh thyme
1 tsp mustard seeds (optional)

For the tart
1 sheet puff pastry (approx 320g)
2 tbsp plant based cream cheese
1 tsp pesto
50g vegan mozzarella (optional)
40g fresh or frozen peas
50g fresh watercress
2 tbsp pesto to garnish
Sweet berry chutney


  1. Preheat the oven to 200ºC
  2. Slice your Cauldron tofu block and cover in the sweetener with the mustard seeds and fresh thyme. Then, place in the oven for 10 minutes – this gives us time to prep the tart!
  3. Prepare the tart ingredients, unrolling the pastry and scoring a rectangle border around 2 cm thick
  4. Roll out the room temperature pastry on a baking sheet then spread the cream cheese and pesto on the base, followed by the mozzarella (if using)
  5. Pop in the oven with the tofu and bake for a further 10-12 minutes until puffed up
  6. Remove from the oven once golden and top with the peas, watercress, a few spoonfuls of pesto and cream cheese dotted around the tart.
  7. Layer over the beautifully baked tofu and finally garnish with the berry chutney (we used blackcurrant)