Tomato & tofu puff pastry tart

Tarte feuilleteģe tomates & tofu

By La Vie dans mon assiette :
In collaboration with Unisoya


What you need

Ingredients (6 to 8 servings)


Tofu marinade:

½ package of Unisoya tofu of 454 g

2 tablespoons maple syrup

1 ½ tablespoon tamari sauce

1 teaspoon garlic powder

1 teaspoon strong smoked paprika

Salt and pepper

1 tablespoon canola oil


For the pie:

5 store-bought phyllo sheets

2 tablespoons butter (melted)

2 tablespoons olive oil

2 tomatoes, thinly sliced

1 French shallot, minced

1 cup shredded mozzarella & Parmesan cheese

2 tablespoons strong mustard

Fresh basilic


Ground pepper


The instructions

Cut the block of tofu into thin slices, around the thickness of bacon, then crush to obtain small pieces. The more the pieces will be minced, the crispier the tofu will be. Prepare the tofu mixture, add the pieces, and leave to macerate for 20 minutes at room temperature.


In a bowl, place the tomato slices with the French shallot and the olive soil. Salt and pepper. Add half of the grated cheese.

In a skillet, heat the canola oil and add the tofu pieces.

Cook over medium heat for 8 to 12 minutes, stirring, or until the pieces are well grilled. Set aside.

Melt the butter and add half the olive oil. On cooking sheet, place a first sheet of phyllo and brush it with the mixture.

Repeat the step until you have 5 layers of leaves. Brush with Dijon Mustard. Spread the other half of the grated cheese. Add the tofu to the tomato mixture and arrange on the pie. finally fold back edges of dough.

Bake for about 20 to 25 minutes at 350°F or until the pie is golden brown.

When serving, once cooled (to avoid browning the leaves), place fresh basil leaves.


Enjoy your food !