Tomato & tofu puff pastry tart

Cut the tofu block into thin slices, about the thickness of bacon, then roughly chop into small pieces. The finer the pieces, the crispier the tofu will be. Prepare the tofu mixture, add the pieces, and let marinate for 20 minutes at room temperature.

In a bowl, combine the tomato slices with the French shallot and olive oil. Season with salt and pepper. Add half of the shredded cheese.

In a skillet, heat canola oil and add the tofu pieces. Cook over medium heat for 8–12 minutes, stirring, or until the pieces are well browned. Set aside.

Melt the butter and add half the olive oil. On a baking sheet, lay the first phyllo sheet and brush with the butter mixture. Repeat until you have 5 layers. Brush with Dijon mustard, then spread the remaining shredded cheese.

Add the tofu to the tomato mixture and arrange over the tart. Fold up the pastry edges.

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

At serving time, once cooled (to prevent the pastry from browning), top with fresh basil leaves.