Tofu and berry sheet tart (from Canada's food guide)
This tasty tart features an unexpected ingredient – tofu. It is easy to prepare and adds a punch of protein to breakfast, snack or dessert.
Prep time: 10 min
Cook time: 25 min
375 mL (1 ½ cups) frozen mixed berries
30 mL (2 tbsp) cornstarch
1 package (300 g/10.5 oz) soft tofu
15 mL (1 tbsp) honey
5 mL (1 tsp) vanilla extract
1 sheet (225 g/8 oz) puff pastry, thawed
125 mL (½ cup) unsalted pumpkin seeds
Preheat the oven to 190 °C (375 °F) and line a baking sheet with parchment paper.
In a small bowl, mix berries and cornstarch together. Set aside.
Drain any excess liquid from the soft tofu and mash until smooth in a separate bowl. Stir in honey and vanilla extract.
Roll out the puff pastry into roughly a 23x30 cm (9x12 inch) rectangle. Place onto the baking sheet. Spread tofu on top, making sure to leave a 2.5 cm (1 inch) border. Spoon mixed berries onto the tofu.
Bake for 25 to 30 minutes, until the edges are golden brown and the fruits bubble.
Remove from the oven and top with pumpkin seeds or your family’s favorite nuts or seeds.
Kids can mix berries with cornstarch, mash tofu, and put the recipe together.
Use seasonal berries. Fresh or frozen work well with the same bake time.
Switch it up. Replace pumpkin seeds with your kid’s favourite nuts or seeds.
Are you having people over? Turn into mini tarts to impress your guests.
Recipe developed by the Food Innovation and Research Studio at George Brown College for the Guelph Family Health Study’s cookbook and Health Canada.
Source: © All rights reserved. Canada’s Food Guide: Recipes. Health Canada. Reproduced with permission from the Minister of Health, 2022.