This savory tart with creamy sauerkraut and mushrooms quiche filling and crispy smoked tofu is simple, delicious, and perfect for lunch or dinner!
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.
- 250g flour
- 150g vegan butter (room temperature)
- 1 tsp salt
- 1 vegan egg (1 tbsp starch mixed with 2 tbsp water)
- 500g sauerkraut
- 200g mushrooms, diced into little cubes
- 300g silken tofu
- 3 tbsp milk
- 1/2 tsp nutmeg
- 1.5 tsp salt
- 175g smoked tofu, diced into little cubes
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.