This savory tart with creamy sauerkraut and mushrooms quiche filling and crispy smoked tofu is simple, delicious, and perfect for lunch or dinner!
Hi dears,
Last week, when I was strolling along the Christmas market here in Berlin, I got so attracted by the smell of savory and hearty food everywhere. Driven by my hungry stomach, I was looking around for a nice dinner, when I realized, how difficult it is to find vegan (or even vegetarian) dishes on a german Christmas market. A little bit disappointed, I decided to go home cooking my own Christmas meal.
Back home, I came with this delicious sauerkraut tart with mushrooms and tofu. So in fact, there was a happy end indeed. The crispy crust is filled with a creamy mix of sauerkraut, mushrooms and silken tofu. It’s the first time I’ve used silken tofu and I think this smooth kind of tofu has a great consistency for a lot of more dishes! I can’t wait to try more savory and sweet meals with it. To give some extra flavor to the tart, I topped it with some smoked tofu, which goes very well with the sauerkraut.
Fresh from the oven, the tart is quite moisture and can be a bit watery due to sauerkraut. But delicious anyway. For garnishing I’ve used fresh herbs or vegan parmesan cheese – both are a great component together with the savory quiche.
Ingredients
Pie Crust:
- 250g flour
- 150g vegan butter (room temperature)
- 1 tsp salt
- 1 vegan egg (1 tbsp starch mixed with 2 tbsp water)
Filling:
- 500g sauerkraut
- 200g mushrooms, diced into little cubes
- 300g silken tofu
- 3 tbsp milk
- 1/2 tsp nutmeg
- 1.5 tsp salt
- pepper
- 175g smoked tofu, diced into little cubes
Instructions
Pie Crust
- In a large bowl, whisk together the flour and salt. Add the cubed vegan butter and the mixed vegan starch egg. Knead with your hands until a smooth dough forms.
- Transfer dough to a floured surface and roll out to the size of your tart form.
- Now transfer dough into a 10-inch (24 cm) greased tart pan and press the bottom and sides firmly. Prick the bottom a few times with a fork.
- Preheat oven to 356°F (180°C).
Sauerkraut Tofu filling
- In a medium bowl, blend the silken tofu with milk, nutmeg, salt and pepper. Taste and adjust seasonings as needed.
- Add sauerkraut and mushrooms and stir up before adding the filling.
- Bake for 20 minutes.
- Now add the smoked tofu on top and bake. for another 10 min until the tofu gets crispy.
- Garnish with fresh parsley or sprinkle over vegan parmesan or use any toppings you like.
- Enjoy! 😊
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