Category: Tempeh, Tofu & TVP

Ricotta, Tomato, and Basil Tart

2 Comments

A regular rotation in my August/tomato menu, this savoury pastry is lovely alongside a simple soup and salad, making for a filling meal with little effort.

tart

Ricotta Tomato and Basil Tart

For the pastry:
1 1/4 cup sorghum flour
1/2 cup arrowroot flour
1/4 cup quinoa flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon Italian seasoning
4 tablespoons extra-virgin olive oil
1/2 cup cold water

For the ricotta:
1 (350 g) package firm tofu, squeezed of excess moisture
Juice from half a lemon
4 tablespoons nutritional yeast
1 tablespoon Italian seasoning
1/2 teaspoon garlic powder
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste

For the topping:
3 to 5 tomatoes, thinly sliced
1/2 red onion, thinly sliced
1 tablespoon extra-virgin olive oil
1 teaspoon agave nectar
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste
1 handful fresh basil, thinly sliced

Preheat the oven to 375 degrees F. Lightly oil a 10-inch tart pan with a removable bottom and set aside. To begin with the crust, whisk together the sorghum flour, arrowroot flour, quinoa flour, xanthan gum, salt and Italian seasoning. Add the olive oil and stir to blend. Slowly add the cold water, mixing in just enough to create a soft dough.

Transfer dough to a floured work surface and knead about three times for it to come together. Do not overwork the dough — it will become tough. Roll dough into a circle two to three inches larger than your tart pan. Carefully fold the dough over your rolling pin and place it in the centre of your pan then use your fingers to gently press the dough into the crevasses and up the sides of your pan. Trim the edges and patch if necessary. Set aside.

For the filling, place the tofu, lemon juice, nutritional yeast, Italian seasoning and garlic in the food processor, and pulse until crumbled. Season with salt and pepper to taste, and adjust seasonings if desired. Spread tofu filling into prepared tart pan, filling it about 2/3 of the way from the top. Depending on the size of your pan, you may have some left over.

Starting from the outer edges, lay the tomatoes on the ricotta filling, overlapping as you work your way around, until the top is covered. Tuck in the red onions randomly. In a small container, mix together the olive oil and agave nectar, and brush tomatoes with the mixture. Season with salt and pepper.

Bake for 30 to 40 minutes until the crust is browned and the tomatoes and onions are cooked through. Remove from oven and sprinkle with fresh basil. Serve at room temperature.

Roasted Asparagus with Caramelized Tofu, Toasted Pine Nuts, and Garlic

Leave a comment

Though asparagus is no longer in season, versions of this dish make its way into my weekly dinners because it’s super easy and I like the simple flavors. Lately I’ve been making a version with some local black walnuts and broccoli from my CSA, with maple syrup instead of the tofu. This easy dish puts simplicity in the foreground–the perfect solution for a busy day when cooking isn’t on the radar… but you want a cooked dinner.

tofu and asparagus

Roasted Asparagus with Caramelized Tofu, Toasted Pine Nuts, and Garlic

For the asparagus:
1 pound asparagus, washed, ends cut off, and cut into 2-inch pieces
1 tablespoon extra-virgin olive oil
Fine sea or Himalayan salt

For the tofu:
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea or Himalayan salt
1 (250 g) block extra-firm tofu, cut into 1-inch cubes
2 large garlic cloves, minced
1/3 cup pine nuts
1 tablespoon agave nectar

Preheat oven to 425 degrees F. Toss the asparagus with the olive oil and sprinkle with the salt. Bake in oven for about eight to 10 minutes, until tender crisp.

Meanwhile, heat the oil in a skillet over medium-high heat. Season the tofu with the salt, then fry, about three minutes on each side, until golden. Reduce to medium-low, add garlic, and stir until fragrant, about one minute. Add pine nuts and stir for about another 2 minutes, until their nutty aroma appears. Drizzle in the agave nectar, and stir all ingredients together, until tofu is coated. (Add a dash or two of water if it gets too sticky). Remove from heat.

When the asparagus is finished, toss it with the tofu mixture. Serve warm.

Spicy Apricot Tofu

Leave a comment

A spicy marinade has a kick of cayenne, along with sweet apricots and a tang of Dijon. You can also fire up the grill, cut the tofu into chunks and spear it on skewers for a barbecued version of this easy protein- and flavor-rich dish.

Spicy Apricot Tofu

Spicy Apricot Tofu

For the marinade:
6 medium apricots, stoned
2 to 3 cloves garlic
1/4 cup water
1 tablespoon pure maple syrup
1 to 3 tablespoons Dijon mustard (depending how potent your brand is, add it to taste)
1/4 teaspoon cayenne pepper
Pinch fine sea salt
1 tablespoon extra-virgin olive oil

To finish:
2 (170g/6oz) packages super firm tofu, squeezed of excess moisture

Put the apricots, garlic, water, maple syrup, Dijon mustard and cayenne pepper in a food processor. Process until smooth.

Slice each block of tofu into six slices. Pour a little marinade into a long container. Add the tofu in a single layer, then top with the remaining marinade. Refrigerate for at least 2 hours.

When ready to cook, heat the oil in a skillet over medium-high heat. Add the tofu and fry until crisp, about 4 to 5 minutes per side. Serve warm.