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EASY & BETTER than pizza

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EASY & BETTER than pizza

Spring Veggie Tofu Scramble Tart

Ingredients

For the Tofu Scramble:

  • 1 block firm tofu, water squeezed out
  • 1 Tablespoon vegan mayonnaise
  • 2 Tablespoons fresh thyme, chopped
  • 2 Tablespoons fresh chives, chopped
  • 2 Tablespoons fresh green onion/scallion, chopped
  • ¾ tsp black pepper
  • ¾ tsp garlic powder
  • ¾ tsp black salt
  • ¾ tsp smoked paprika
  • ¾ tsp turmeric

For the Vegetables:

  • 1 bunch asparagus, medium diced
  • 1 courgette/zucchini, cut in half and sliced thin
  • 1 Tablespoon olive oil
  • Salt and pepper to taste

For the Tart:

  • 1 sheet puff pastry (vegan, if possible)
  • 4 Tablespoons plant-based milk
  • 1 tsp Dijon mustard

Instructions

  1. Prepare the Tofu Scramble:

    • Break the tofu apart into a bowl.
    • Add the mayonnaise, black salt, smoked paprika, turmeric, garlic powder, salt, and pepper.
    • Mix well to incorporate all the seasonings.
    • Add the chopped thyme, chives, and green onion to the scramble mixture.
    • Stir to combine.

  2. Prepare the Vegetables:

    • In a separate bowl, add the diced asparagus and sliced zucchini.
    • Toss with olive oil, salt, and pepper.
    • Stir to coat the vegetables evenly.

  3. Assemble the Tart:

    • Roll out the puff pastry sheet.
    • Fold the edges in about 2 cm (approximately 1 inch) to create a border.
    • Crimp the edges with a fork or dent with a knife.
    • Mix the plant-based milk and Dijon mustard together.
    • Brush the folded edges of the pastry with the milk and mustard mixture.
    • Add the tofu scramble mixture to the pastry, spreading it evenly between the folded edges.
    • Top with the seasoned vegetables, pressing them gently into the scramble mixture to secure them.

  4. Bake the Tart:

    • Preheat the oven to 200°C/400°F.
    • Bake for 25-30 minutes, or until the edges are golden brown.

  5. Cool and Serve:

    • Carefully remove the tart from the oven.
    • Let it cool slightly before cutting.
    • Garnish with fresh herbs, Sriracha, or your favorite sauce, if desired.
    • Serve warm, cold, or reheated.

Video Description

This protein packed, easy and delicious –Spring Veggie Scramble Tart with Puff Pastry is on the menu! Whether you're hosting brunch, need a quick breakfast, lunch or dinner. This tart's got you covered. It's BETTER THAN PIZZA and my go-to when I've got company but no time to spare in the kitchen. Plus, it's a breeze to whip up in various flavors ahead of time. It's a crowd-pleaser every time. Want to see another take on it? Head over here: https://youtu.be/0K25U1iSulk. Get creative with the toppings and make it your own. It's a household hit over here – give it a try and share your creations!

Your new favorite recipe"

Spring Veggie Scramble Tart Better than pizza

1 tofu block, firm

1 Puff Pastry Sheet

1 Bunch Asparagus, med dice

1 courgette/zucchini, cut in half and sliced thin

1 Tablespoon Olive Oil

1 or 2 TBS Vegan Mayo

2 Tablespoons Thyme, fresh chop

2 Tablespoons, chives, chopped

2 Tablespoons Green Onion/Scallion, fresh chop

¾ tsp black pepper

¾ tsp garlic powder

¾ tsp black salt

¾ tsp smoked paprika

¾ tsp turmeric

4 TBS plant based milk

1 tsp Dijon

Break apart the tofu and add to bowl with dry spices and mayo and mix to incorporate.

Add chopped veggies to separate bowl and toss with oil to coat, season with salt and pepper to taste

Roll out puff pastry, fold edges in about 2 cm (about an inch). Crimp with fork or dent with knife.

Add scramble mixture to pastry between the folded edges, top with veggies, gently press veggies down tinto mixture o keep together and snug.

Bake at 200c/400f for 25-30 minutes or until edges are golden brown.

Thank you for watching and supporting.

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#Vegan #tart #tofu