Who says tofu can't be rich and savory and delicious all at the same time? (That's a rhetorical question, folks.) This tart takes a little bit of time to prepare but it's not difficult and the result is dense, rich and omigod creamy. Lee, my Meatless Monday carnivore is celebrating his 16-week-Meatless-Monday-versary, so he wanted to make this Tofu Leek Tart with Mushroom Topping all by himself. (Ok, so I chopped veggies.) It just so happens to include two of our absolute favorite things, too: leeks and mushrooms.



Although this recipe makes a 9-inch round tart, we also think it would make great mini tarts by using a muffin tin (or even my favorite mini muffin tin) to create appetizer-sized portions with very little extra work!

Tofu Leek Tart with Mushroom Topping
Adapted from

Crust:
1/2 cup walnuts
1 cup whole wheat pastry flour
1/4 tsp baking powder
2 Tbsp olive oil
1/4 cup plain soy milk
Pinch salt

Topping:
1 Tbsp olive oil
1-lb mushrooms, sliced thinly (we used crimini)
2 Tbsp low sodium soy sauce

Filling:
4 Tbsp olive oil
3 leeks (white parts only), chopped
1-lb firm tofu, pressed
2 Tbsp rice vinegar
3-4 cloves garlic, smashed
1 tsp red miso
1 tsp salt
Freshly ground black pepper
1 Tbsp arrowroot powder
2 tsp fresh rosemary, chopped

Make the crust:

Preheat the oven to 350°F.

In a food processor, combine walnuts with a few tablespoons of the flour until finely ground. Transfer to a medium bowl, add the remaining flour and baking powder and whisk to combine.

In a small bowl, whisk oil, soy milk and a pinch of salt. Add the wet mixture to the flour-nut mixture, stirring until completely moistened.

Press the crust into an oiled 9-inch tart pan. Bake empty shell for 5 minutes, then remove from oven and set aside. (Don't turn off the oven yet!)

Make the topping:

Heat the oil in a medium saucepan over medium-low heat. Add the mushrooms and cook for several minutes, then add soy sauce and cook 10-15 minutes. Transfer to a bowl and set aside.

Make the filling:

Warm 1 Tbsp oil in the same medium saucepan. Add the leeks and cook over medium-low heat for 10-12 minutes. Set aside.

In a food processor, combine the tofu, the remaining 3 Tbsp oil, rice vinegar, garlic, miso, salt and pepper. Process until completely smooth, stopping to scrape down the sides periodically. When the tofu is very smooth, add the arrowroot powder and rosemary and process another 30 seconds to combine.

Add the tofu mixture to the leeks and gently combine. Spread the filling evenly over the pre-baked crust. Evenly distribute the mushrooms on top of the filling, gently pressing down into the tofu. Bake 40 minutes or until filling is firm and crust is light brown.

Remove the tart from the oven and let sit 5 minutes before removing the rim of the pan. Serve warm.