MEAL

Mini Onion & Tofu Tartlets

Name: Mini Onion & Tofu Tartlets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/2 package of 454g Unisoya Regular Tofu, cut into small cubes; 2 tablespoons maple syrup; 1 1/2 tablespoons tamari sauce; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Salt and pepper; 1 tablespoon canola oil; 1 store-bought shortcrust pastry; 1 tablespoon olive oil; 1 large onion, chopped; 1 French shallot, minced; 1 garlic clove, chopped; 1 1/2 cups chopped spinach; 2 tablespoons olive oil; 3/4 cup shredded parmesan and cheddar blend; 1 egg; 2 tablespoons strong mustard; Fresh thyme; Salt; Freshly ground pepper

Preparation 15 min

Cooking 10 min

Portions 12

Products used

Regular Tofu A serving of 85 g Unisoya Regular Tofu contains 18 g of protein. See the product details →

Organic Regular Tofu An 85 g serving of Unisoya Organic Regular Tofu contains 18 g of protein. See the product details →

Tofu marinating:

1/2 package of 454g Unisoya Regular Tofu, cut into small cubes
2 tablespoons maple syrup
1 1/2 tablespoons tamari sauce
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper
1 tablespoon canola oil

For the mini tarts:

The cheese blend can be adjusted according to your preferences.

1 store-bought shortcrust pastry
1 tablespoon olive oil
1 large onion, chopped
1 French shallot, minced
1 garlic clove, chopped
1 1/2 cups chopped spinach
2 tablespoons olive oil
3/4 cup shredded parmesan and cheddar blend
1 egg
2 tablespoons strong mustard
Fresh thyme
Salt
Freshly ground pepper

Preparation

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.

Try it with

This recipe is also delicious with these Unisoya tofu:

Soft Tofu Fine Herbs Tofu Organic Fine Herbs Tofu

Breakfast

Regular Tofu & Organic Regular Tofu

Preparation

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