| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Vegtime2 |
8 |
servings |
INGREDIENTS
| 3/4 |
c |
Unbleached white flour |
| 3/4 |
c |
Whole wheat pastry flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Sea salt |
| 1 1/4 |
ts |
Dried dill |
| 1/4 |
c |
Cold canola oil |
| 1/4 |
c |
Ice water |
| 1 1/2 |
lb |
Firm tofu; well drained |
| 3 |
tb |
Olive oil |
| 2 |
ts |
Umeboshi vinegar |
| 1 |
ts |
Balsamic vinegar |
| 2 |
ts |
White miso |
| 1 1/2 |
ts |
Sea salt |
| 1/3 |
c |
Water |
| 1 |
md |
Onion |
| 1/2 |
c |
Chopped red bell pepper; (optional) |
| 4 |
|
Cloves garlic; minced |
| 1 |
tb |
Chopped mixed fresh herbs |
|
|
(such as rosemary; thyme and oregano) |
| 3/4 |
c |
Sliced cremini mushrooms |
| 1/2 |
c |
Ripe olives; chopped |
|
|
(preferably kalamata) |
| 8 |
|
Sprigs fresh basil |
|
|
Sun-Dried Tomato Pesto |
|
|
(see separate recipe) |
INSTRUCTIONS
HERB CRUST
MEDITERRANEAN TOFU
8 SERVINGS VEGAN
The trick to an excellent vegan pastry crust is to keep all the ingredients
cold. Even after you have rolled it out, keep the pastry-lined tart pan in
the refrigerator until you are ready to bake it. For this recipe, both the
prebaked tart shell and filling can be made one day in advance, then
assembled and baked just before serving.
CRUST: In medium bowl, sift together both flours, baking powder and salt.
Add dill, oil and ice water, Working dough as little as possible, mix and
roll into a ball. Wrap dough in wax paper and chill 20 to 30 minutes. Roll
dough out and place in oiled 9-inch pie or tart pan. Cover and chill
another 20 minutes.
Preheat oven to 350 degrees. Uncover crust and bake 15 minutes. Set on wire
rack to cool.
In food processor, combine tofu, 2 tablespoons olive oil, umeboshi vinegar,
balsamic vinegar, miso, salt and water and blend until smooth and creamy.
Transfer to medium bowl.
In large skillet, heat remaining 1 tablespoon olive oil over medium-high
heat. Add onion, bell pepper and garlic and cook, stirring often, until
onion is soft, about 3 minutes. Add fresh herbs, mushrooms and olives.
Cook, stirring often, 5 minutes. Add to tofu mixture, stirring until
blended.
Pour filling into prebaked crust. Bake at 350 degrees, until top is lightly
browned, about 40 minutes. Serve with a dollop of sun-dried tomato pesto
garnished with a sprig of fresh basil.
PER SERVING WITH 2 TABLESPOONS PESTO: 277 CAL.;14G PROT.; 17G TOTAL FAT (1G
SAT. FAT); 21G CARB.; 0 CHOL.; 602MG SOD.; 3G FIBER.
Recipe by: Vegetarian Times Magazine, April 1998, page 46
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