Edamame and tofu tarts
These vegan edamame and tofu tarts are perfect on summer evenings, served with a crispy salad. I used gluten-free puff pastry but normal pastry is good too ( but make sure it’s vegan). You can make small tartlets, if you prefer – they’d make perfect nibbles.
Ingredients
Method
- Preheat the oven to 190°C.
- Steam or blanch the edamame beans until tender, then rinse under cold water. Drain and put the beans in a bowl.
- If used, scatter the wakame in a bowl and pour over some boiling water. Set aside for a couple of minutes.
- Thinly slice the spring onions, then add to the beans.
- Cut the tofu into 1cm cubes, add to the beans. Drain the wakame and add to the beans.
- Mix half of the soy sauce, vinegar, Mirin, sesame seeds and sesame oil, then pour it over the vegetables. Gently toss.
- Unroll the pastry and cut it into rectangles, squares or circles. Alternatively, you can make one large tart, if preferred. Put them on a lined baking sheet.
- Mix the miso with the remaining soy sauce and a drop of sesame oil.
- Poke the base of the tarts with a fork, then spread the miso paste over the tarts. Either roll back the sides of the tarts or draw a rim with a dull knife (and don’t put any spread or filling beyond the rims).
- Spoon some beans & tofu mixture on the tarts, then scatter the sesame seeds over the top.
- Bake for 10-12 minutes in the middle of the oven, until the rims are golden.
- Serve warm or at room temperature.