Baked courgette aubergine tart with smoked tofu
INGREDIENT (6 portions as a main or 24 canapes roughly):
- 300g courgette
- 1 medium size onion
- 150g extra firm smoked tofu
- 1 tsp garlic powder
- 1 1/2 tbsp soy sauce
- 1/2 tsp sriracha sauce
- 1 tbsp tomato paste
- 1 medium size aubergine
- 1 tsp BBQ seasoning
- 1/2 tsp salt or to taste
- 3 sheets of puff pastry
- Soy yoghurt
- Cashew sour cream (recipe here)
- Black pepper
Chop a courgette (zucchini) into very small cubes, repeat the same with the smoked tofu, finely chop an onion and add all of them to a pan. Fry with some oil and season with soy sauce, garlic powder, sriracha sauce and tomato paste. Set aside when done.
Also chop up an aubergine (eggplant) into very small cubes and fry in a separate pan with bbq seasoning and salt. When done add the aubergine to the fried courgettes and combine.
Preheat the oven to 180C (350F).
Then take a puff pastry sheet and using a cup or baking ring cut out round shapes and cut a small incision into each of them. Now spoon the above mixture of courgettes, tofu and aubergines onto the cut out circles. The aim is to create little shallow cones/baskets to hold this mixture. To do this take the ends where you made the incision and pull them over each other and stick them together again creating a shallow downward looking cone. Continue this process with all of them and then bake in the oven for 20 minutes roughly or until the puff pasty gets a light tan.
Serve with either some soy yoghurt on top or some cashew sour cream and sprinkle some black pepper and chives on it. Enjoy!
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