Mini Onion & Tofu Tartlets

Prepare the Tofu marinating, add the tofu pieces, and let marinate for 2 hours (or 24 hours for more flavor).

Cut the puff pastry into circles (using a bowl as a guide) and press into a muffin tin. To prevent the pastry from puffing up during baking, prick with a fork.

Cook the tofu in a non-stick skillet with oil for about 4–6 minutes, or until the pieces are golden, making sure to flip them. Set aside.

In a non-stick skillet, sweat the onion and French shallot for 3–4 minutes with olive oil. Add the garlic and cook for 1 minute. Add the spinach and let it wilt slightly, then add the tofu, egg, thyme and cheese. Stir, season with salt and pepper. Set aside.

Brush the bottom of each pastry shell with mustard. Spread the filling evenly.

Bake at 350°F for about 20–25 minutes, or until the mini tartlets are golden.