This savory tart will surprise you with its goodness and speed! Tofu, broccoli, olives and sun-dried tomatoes: the perfect mix for a 100% plant-based appetizer or dinner with zero effort!
Blend the tofu with the soy milk using an immersion blender or a mixer, and season it with the salt and spices listed in the ingredients list
Clean and cook the broccoli in boiling salted water or steam it and let it cool
Unroll the vegan puff pastry onto a 24 cm diameter round baking tray lined with parchment paper. Fill with the tofu cream and spread the broccoli on top. Add a few olives cut in half
Garnish with a drizzle of oil and bake at 180° for about 35/40 minutes. After baking, add some sun-dried tomatoes cut into pieces.
Let it cool and then eat it! Enjoy your meal!
Immersion blender
Round baking tray
In the fridge for 2 or 3 days
Don't throw away the broccoli stalks! Their heart is very sweet and delicious: you can make pasta with them or blend them with chickpeas to create a different kind of hummus!
Italia
| Energy (kcal) | 116.08 |
| Carbohydrates (g) | 8.09 |
| of which sugars (g) | 2.78 |
| Fat (g) | 6.77 |
| of which saturates (g) | 1.95 |
| Protein (g) | 5.81 |
| Fibre (g) | 2.1 |
| Salt (g) | 0.06 |
