Vegan Tarte Flambée with Smoked Tofu and Cashew Butter
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 125 ml water
- 2 tablespoon olive oil
- 1 pinch (s) salt
For covering:
- 100 g cashew butter (oranic)
- 65 ml water
- 2 teaspoons lemon juice, freshly squeezed
- 1 pinch (s) nutmeg
- 2 large onions, red
- 100 g smoked tofu
- 2 tablespoon olive oil
- 0.5 ½ bunch chives
- Pepper, freshly ground
- salt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 210 ° C. Knead a homogeneous dough from the dough ingredients. Shape the dough into a ball and set aside for a moment.
- Cut the smoked tofu into fine cubes. Heat the olive oil in a pan and fry the tofu cubes on all sides for about 3 minutes. Set the pan aside. Mix the cashew butter with lemon juice and water until creamy and season with salt, pepper and nutmeg. Peel the onions and cut into fine rings.
- Roll out the dough thinly on a lightly floured work surface to the size of a baking sheet and place on a baking sheet lined with baking paper. Brush with the cashew cream, cover with onion rings and distribute the smoked tofu evenly on top.
- Bake the tarte flambée in the oven on the middle rack for about 15-20 minutes. Finally, wash the chives, shake dry, cut into small pieces and sprinkle the finished tarte flambée with them.
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