I used to eat tofu a lot when I was a true vegetarian, however have not had it for a long time till I made this recipe.
Tofu can be quite versatile as it can take on the taste of the food you cook it with.
However, it can also be quite bland, and I find many tofu meals need added salt and pepper.
When buying the tofu, make sure it feels firm as even those that are labelled as "firm" are sometimes quite soft, and they crumble in the recipe if soft!
You could probably use a bought pastry however I often like to make my own.
Preparation Time: 25 minutes plus 30 minutes fridge time
Cooking Time: 25 minutes
Makes: 4 tartlets
Ingredients For the pastry 2/3 cup wholemeal flour
1/3 cup plain flour
60 g butter
1 egg yolk
¼ cup sesame seeds
About 1 tbsp water
For the filling 300 g packet FIRM tofu
30 g butter
2 medium onions, sliced
Chillis, sliced to taste -I used 2
2 sticks celery, sliced
¾ red capsicum, chopped
1 tsp cornflour
1/3 cup of water
2 tsp seeded mustard
¾ vegetable stock cube, crumbled
1 - 2 tbsp fresh parsley, chopped
Salt and pepper
Method *For the pastry
Using 4 x 9 cm pie or flan dishes, spray with oil, or rub some butter all round, including the sides.
Put the flours in a medium bowl, and rub in the butter.
Stir in the sesame seeds, and add the egg yolk.
Turn it onto a lightly floured surface and knead lightly till it is smooth - you may need to add up to the 1 tbsp of water.
Cover this dough and put in the fridge for about 30 minutes.
Just before taking the pastry out, preheat the oven to 160° fan forced or 180° ordinary.
Divide the pastry into four, and roll these four portions so that they will fit in your flan dishes .
Carefully lay them in the flan dishes.
Cover each one with a bit of baking paper and fill with pie weights Note -if you bake a lot these are well worth buying. If you do not have these, fill with dried beans or rice.
Put the dishes on a baking tray so they are easier to get in and out of the oven, and bake for 7 minutes.
Take out of the oven, remove the pie weights, and the paper, and bake for a further 7 minutes or until they are lightly browned. Cool.
Very carefully remove the pastry from the dishes.
My pastry cases were not even however this adds to the uniqueness!
For the filling Put the tofu in a bowl, cover with water and leave for 15 minutes, drain.
Cut into 2 cm cubes.
Melt the butter in a frypan, add the onions and chilli and stir for about 3 minutes or until the onions are soft.
Add the sliced celery and capsicum and stir for a further minute or so.
Blend the cornflour with water, add the stock cube and the seeded mustard, and stir this mixture into the onion mixture.
Cook on a high heat till the mixture boils and thickens.
Add the tofu and chopped parsley, and stir gently until it is heated through.