ABOUT THE RECIPE:
This amazing Asparagus Tart is a tasty cross between a veggie quiche and a crustless tart. It’s simple to prepare, pretty to serve and delicious to eat!
Makes 8 servings
1 block (15 to 16 ounces) extra-firm regular tofu (lightly drained, but not pressed)
1 aseptic box (about 12 ounces) extra-firm silken tofu
1 tablespoon nondairy milk
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon ground turmeric
1/2 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper, plus more to taste
1/2 cup shredded vegan cheddar-style cheese
2 teaspoons Italian seasoning blend
1 medium sweet onion, finely diced
14 asparagus stalks, cut into 4 to 4 ½-inch lengths
Preheat the oven to 350 degrees F. Generously coat a 9-inch round springform pan with vegan margarine.
Put the regular tofu, silken tofu, nondairy milk, salt, turmeric, garlic, and pepper in a blender and process until smooth. Transfer to a medium-sized bowl, and fold in the vegan cheddar cheese.
Stir in the Italian seasoning and the diced onion. Transfer the tofu mixture to the prepared pan and smooth the top with the back of a rubber spatula. Arrange the 14 asparagus spears to resemble the spokes of a wheel, with the asparagus tips forming the center of the “wheel.”
Top the quiche with several grinds of black pepper. Bake for 40 to 50 minutes, or until the center of the tart is firm to the touch. Put the pan on a wire rack and let cool 5 minutes.
Gently run a table knife around the perimeter of the tart to loosen it from the sides of the pan. Carefully remove the outer ring of the springform pan. Let the tart cool for 30 minutes before serving (see note). Serve warm with crusty bread and crisp green salad on the side. Alternately, cover the tart and refrigerate for 4 to 6 hours, or until well chilled, and served cold.
Chef’s Note: When served warm, the tart will be quite soft, so slice it carefully for serving. The tart will firm up quite a bit after it is refrigerated for 4 to 6 hours.