Tofu and broccoli rabe tart

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 1 vegan shortcrust pastry sheet, about 230 g
• 400 g drained firm tofu
• 300 g trimmed broccoli rabe
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 2 tbsp nutritional yeast
• 60 ml unsweetened soy milk
• Black pepper to taste

Step-by-step method

1. Heat the oven to 180 °C. Line a roughly 24 cm tart tin with the pastry, prick the base and cover with baking paper and baking weights.
2. Bake the case for 10 minutes. Carefully remove the paper and weights and set aside.
3. Boil the broccoli rabe for 4–5 minutes. Drain, squeeze thoroughly and chop; excess moisture would soften the tart.
4. Chop the onion and garlic and soften in the olive oil. Add the greens and cook off any remaining moisture.
5. Mash tofu with soy milk, soy sauce, nutritional yeast and pepper. Fold in the vegetables and spread the filling in the case.
6. Bake for 25–30 minutes until the pastry is cooked and the filling firm. Rest for 5 minutes before slicing and serve with salad.