Ingredients: Crust,1 cup whole-wheat pastry flour,1/4 cup pine nuts,1/4 cup whole almonds,1/4 teaspoon baking powder,1/4 cup unsweetened almond milk,2 Tbs. olive oil,1/4 teaspoon salt,4 Tbs. olive oil, divided,1 large leek, white and light green parts chopped (about 2 cups),12 ounces extra-firm tofu, drained and cut into 1.5-inch cubes,2 tablespoons fresh lemon juice,2 teaspoons miso paste,1 clove garlic, minced,3/4 teaspoon salt,1 cup Panko breadcrumbs,1 teaspoon Italian seasonings,1/4 cup chopped reconstituted sun-dried tomatoes, drained
Instructions:
- Crust
- Preheat oven to 350F.
- Coat four 5-inch tart pans with cooking spray.
- Pulse flour, pine nuts,almonds,baking powder
- In food processor until finely ground.
- Whisk together almond milk, oil and salt in bowl.
- Stir in flour mixture. Press into pan.
- Bake 5 minutes, then cool.
- Filling
- Heat 1 Tbs. oil in skillet over medium heat.
- Add leeks, and saute' 8 minutes, or until softened. Set aside.
- Bring large saucepan of water to a boil.
- Add tofu, and simmer 5 minutes.
- Drain and pat dry.
- Whisk 3 Tbsp. oil, lemon juice, miso, garlic and salt in bowl.
- Add tofu and blend with an immersion blender.
- Stir in breadcrumbs,seasonings, sun-dried tomatoes and leeks.
- Spoon filling into crust.
- Bake 40 minutes, or until crust is browned.
- Cool 5 minutes, then unmold.
No Comments