When I decided to give up the dairy (and eggs), it seemed to me, that the hardest thing will be not eating cheeses. I was already familiar with nut cottage cheeses (cashew, peanuts or walnuts), but I had hard times to imagine life without a slice of cheese.
Life verified my fears and expectations. I am absolutely not missing cheeses, I admit that I don’t remember when was the last time I made a “simple” sandwich. I do not miss milk or yogurt, vegetable options are really good.
But I miss tarts.
Earlier, the thing was ridiculous simple – stir eggs with a little milk and flour, add the ingredients, pour over the dough and ready. Or curd, sweet, salty, spicy.
And without this tame simplicity, I suddenly stood in the kitchen like a first grade before a test of integrals. 🙂
So I put the tarts on the list of things I’ll never eat again. Much to the quiet enjoyment of the Almighty, who doesn’t think that tart is food.
And now I discovered tofu. And, contrary to very funny meme, it is rather “it’s yum” than “it’s a fu” (in Polish it is funny, cause „fu”means „disgusting, non edible, blargh!”).
Tofu with chanterelles and green onions on the puff pastry. Fantastic, slightly spicy tart. Another fast food for lazy days.
Vegan puff pastry in Poland is possible to buy. It’s not easy, because not every shop (even from those offering a large assortment of vegan foods) takes the trouble to bring such exotic goods. 🙂 However, you can found it in Tesco, few times I’ve seen it in Auchan, is available in the online stores. Of course, you may prefer to make your own or, simply, replace puff pastry with tart dough.
Bon Appetit 🙂
Ingredients:
1 puff pastry (I had vegan version)
filling:
30 dag chanterelles
1 bunch green onions
1 package (25 dag) of natural tofu
2 teaspoons mustard (preferable Dijon)
0.5 tsp turmeric
1 teaspoon pepper with the addition of coriander
2 tablespoons soy sauce (tamari)
3 tablespoons yeast inactive
0.5 cups plant milk
1 tablespoon potato starch
1 tablespoon of coconut oil
Preparation:
- Puff pastry teach in the tart mould. Put it in the refrigerator.
- Wash chanterelles, divide into pieces.
- Finely chop the green onion.
- Tofu, mustard, turmeric, pepper, soy sauce, inactive yeast, milk, starch and coconut oil translate into a blender and blend until smooth. If the mixture is too thick – add a little more milk.
- Add chopped green onion – mix.
- Add the chanterelles and gently mix together.
- Pour over the puff pastry.
- Warm up the oven to 220C (428F).
- Bake tart approx. 35 – 45 minutes.
Bon Appetit!
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