Rainbow Baby Carrot & Tofu Tart

A vibrant, Rainbow Carrot and Tofu Tart…

This creative and tasty dish is perfect for an easy Christmas dinner and works well with baby potatoes and vegetables.



6 servings


Plant Based

Prep time

30 minutes

Cooking time

40 minutes


  • 400g Baby Rainbow Carrots

  • 1 Shallot (finely chopped)

  • 200g Tofu

  • 2 tbsp Olive Oil

  • 2 tbsp Chopped Parsley

  • 2 tbsp Fresh Thyme

  • 200ml Soya Cream

  • 1 tsp Turmeric

  • 1 roll Short Crust Pastry  

  • Salt and Pepper (to taste)


  • Steam or boil the baby carrots, transfer to a dish and cover in icy cold water.
  • In a frying pan at medium heat cook the shallots with oil and thyme.
  • Break up the tofu using a fork and once the shallots are golden, add the tofu, soya cream, salt, pepper and turmeric to the pan and simmer for 5 minutes.
  • Blend half of the mix and mix both parts together.
  • Roll out the pastry to fit a 9 1/2 inch tart case and blind bake for 10 minutes at 170°C.
  • Remove from the oven, arrange the carrots in the pastry case and top with the tofu mix. Bake again for 30 minutes at 170°C. Serve with pesto and your favourite side.
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