Fast Recipes

Whipped tofu and zucchini tart with fennel salad

If you've been wanting to ease into tofu but unsure where to start, this tofu tart is the perfect segue.
orange-bowl-filled-with fennel-salad-next-to-a-plate-with-whipped-tofu tart topped with zucchini flowers and more fennel salad.

Photo: Con Poulos

Con Poulos
4 - 6
1H 45M
2H 15M

This tart has the richness and creaminess of quiche, minus the eggs and dairy. Whipped tofu fills the void in this vegan dish, along with the savoury sweetness of leeks and thyme, and an umami quality courtesy of nutritional yeast flakes.


Chia seed pastry


1.For chia seed pastry, pound chia seeds with a mortar and pestle or grind in a spice grinder until finely ground. Combine ground chia and 60ml water in a small jug; stand for 30 minutes. Process flours, 1 tsp sea salt, chia mixture, oil and 1 tbsp water to form a rough dough. Turn dough onto a bench; knead lightly until smooth. Form into a log and wrap in plastic wrap. Refrigerate until chilled (30 minutes). Roll pastry between sheets of baking paper to 3mm thick and large enough to line a greased 12cm x 35cm fluted loose-based rectangular tart tin. Line tin with pastry and trim edges. Refrigerate for 30 minutes to rest.
2.Preheat oven to 180˚C. Line pastry with foil, fill with dried beans or uncooked rice; blind-bake tart case (15 minutes), remove foil and weights, bake until golden (15 minutes).
3.Meanwhile, heat 60ml olive oil in a large frying pan over medium heat. Cook leek, garlic and seeds, stirring frequently until softened (8 minutes). Add thyme; stir until fragrant (1 minute). Cool.
4.Process tofu, soy milk, yeast flakes, 2 tbsp olive oil, 1 tbsp mustard and lemon zest in food processor, scraping down the side, until smooth. Season to taste. Spoon mixture level into pastry case. Slice all zucchini and squash on a mandolin, then arrange one-third over the tart. Drizzle with 1 tbsp olive oil, season to taste, then bake until golden and set (30-35 minutes).
5.Whisk vinegar and lemon juice with remaining 1 tsp mustard and 1 tbsp olive oil in a bowl; season to taste. Add fennel, frisée and remaining zucchini and herbs; toss to coat. Serve quiche scattered with some of the fennel-herb salad and zucchini flowers. Serve remaining salad separately.

Nutritional yeast flakes, also known as savoury yeast flakes, are available from health-food shops and select supermarkets.


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