TOFU DIP
1 block firm tofu
1 Onion sliced
Herbs: Sage, Oregano, Thyme, Basil
Vermouth or White Wine for reduction
1/4 cup Veggie Stock
2 tbs. White Miso
Handful of Fresh Basil
Salt
Sautè the onions in a little oil, add the herbs, when slightly browned add the veggie stock and reduce and then the vermouth and reduce. In a blender add the tofu crumbled, the onion stock, miso and blend, add the salt and basil to taste.
TOMATO TART
1 large zucchini sliced
2-3 large Heirloom Tomatoes/sliced and separated to dry out, blot with paper towels
1 shallot sliced
Phyllo Dough
1 tbs. Vegan Butter melted
Top with Tomato Herb Vegan Artisan Cheese by Rebel Cheese (it melts deliciously, for photo had to add fresh layer for looks)
A great way to use up your garden tomatoes and zucchini….
On baking tray, layer the bottom with butter around the edges too, add 2 layers of phyllo, brush again with butter the whole bottom. Layer with Tofu dip, large Zucchini slices, Tomatoes, shallots, and fresh herbs, make sure the butter extends to outsides when you fold over edges of phyllo.
Bake in preheated oven at 450 for approximately 15 minutes, check to make sure it’s browned around edges. The trick is getting the tomatoes dry enough so it’s not soggy. I just dried on paper towels, until excess water was gone.
This was so delicious, I got the idea from Yummily Vegan. When I first saw it, I knew I had to try, she used ricotta. But since I’m big on protein, I made the dip the day before, and knew how to make it already since my delicious pot pies! You’ll really enjoy this to end off your summer garden veggies! Enjoy!