Crustless Tofu Tart

Yesterday I made a batch of Mom’s famous Potato and Sauerkraut Hotdish, and as soon as I did, I couldn’t figure out what to serve with it. This savory tofu tart is an experiment that I hoped would pair well. All in all, these two together may be a bit too much puree for one meal – perhaps the perfect meal for anyone suffering painful dentures!

This Tofu Tart is very flavorful served with Herb Chimichurri and will be great with a side-salad and warm roasted tomatoes with garlic, basil, parmesan and a few crunchy breadcrumbs…


  • 2 Tbs. olive oil
  • 1 large onion, diced
  • 8 large cloves garlic, minced
  • 2 20 oz. packages tofu (I used Wildwood Organics Extra Firm)
  • 1 bunch cilantro
  • 2 Tbs. tahini
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt and freshly ground black pepper
  • 1 large carrot, grated
  • 1/2 cup soymilk


Basically, you will need to puree all ingredients together to make a smooth and creamy batter. Preheat oven to 375 degrees.

1) Saute the onions until they begin to caramelize.

2) Break up tofu and puree in a food processor. You will probably need to do this in two batches unless you have a gigantic food processor. Add 1/2 of the soymilk to each batch to help it get creamy. Add one tablespoon of tahini to each batch as well.

3) In the last batch of tofu, add the cilantro, nutmeg, salt and pepper, onions and garlic to puree together.

4) Mix all of the ingredients together in a bowl along with grated carrots. You may want to taste for salt – I am trying to cut back, but you may prefer a bit more.

5) Spray individual tart pans or a springform pan with spray oil. Use semolina flour to lightly dust the inside of each pan. Fill the pan/s and bake for about one hour.