Baked Pasta Tart with Smoked Tofu and Mushrooms
This baked pasta tart with smoked tofu is an easy, budget-friendly vegetarian dinner that bakes up into a sliceable round you can serve hot or cold. Gluten-free pasta gets tossed with smoked tofu, eggs, mushrooms, tomatoes and fresh dill, then layered between zucchini slices and baked until set. It works for a weeknight dinner, a packed lunch, or even a picnic and potluck spread.
I made this baked pasta tart three times now, with slightly different ingredients but using the same cooking technique. It’s like eating a salty cake, if I can say that without it sounding weird! The smoked tofu and dill do most of the heavy lifting on flavor, and the eggs bind everything so the whole thing holds its shape when you slice it. It’s the kind of recipe I reach for when I want something filling that travels well, since eating out has become really complicated for me now that I’m gluten-free and mostly dairy-free.
What goes into this smoked tofu pasta tart
This is a simple shopping list, but a couple of the ingredients are doing specific jobs. Here’s what matters most before you start:
- Smoked tofu is non-negotiable. Use smoked tofu only, because regular tofu is bland and won’t carry the dish. Mash it with a fork so it folds evenly through the pasta instead of sitting in clumps.
- Gluten-free pasta — I used Schar gluten-free penne, but any short pasta shape works. Penne, fusilli or macaroni all hold the egg mixture well.
- Eggs are the binder. Two beaten eggs set as the tart bakes and are what let you lift out clean slices.
- Zucchini lines the bottom and top. You can also use eggplant — the first version of this recipe was made with eggplant instead of zucchini.
- Button mushrooms get boiled right alongside the pasta, which keeps the method to one pot and softens them before baking.
- Fresh dill, dry thyme and oregano bring the herb backbone. Half a cup of chopped dill sounds like a lot, but it’s what makes this taste fresh rather than heavy.
Why this layered method works
The structure here is deliberate. Lining the tin with zucchini creates a soft barrier between the pasta and the pan, so the bottom doesn’t dry out or stick while the inside cooks through. Beaten eggs coat every piece of pasta and, as they set in the oven, turn a loose mixture into something that slices cleanly like a savory cake. Boiling the mushrooms with the pasta isn’t just for convenience — it gives them a head start so they finish tender in the same 30 minutes the tart needs, instead of staying raw in the center.
Tips for getting it right
- Use a springform tin if you can. A cake tin with detachable walls makes it easy to release the tart in one piece. A round oven-proof dish or even a small pot works too — just line it with greased parchment so nothing sticks.
- Don’t skip greasing the parchment. Even with paper, a quick brush of oil keeps the zucchini from gluing itself to the base.
- Slice the zucchini thinly. Thin slices soften fully in the oven and lie flat, which gives you neat layers top and bottom.
- Taste before baking. Smoked tofu and pasta water both add salt, so season with sea salt and pepper after mixing, not before.
- Let it rest before cutting. Give the tart a few minutes out of the oven so the eggs finish setting — it slices much more cleanly warm than piping hot.
What to serve with it
Because the tart is hearty on its own, I like to keep the sides light and fresh. A crisp salad balances the richness well — a grilled smoked tofu and tomato salad doubles down on that smoky flavor without feeling repetitive. If you want to round out a bigger spread, a batch of gluten-free vegan pizzas makes this an easy crowd-pleaser, and for a picnic or potluck it slots right into a tableful of vegan picnic recipes.
Storing and making it ahead
This tart is one of the rare bakes that’s just as good cold the next day, which is exactly why it travels so well. Once it cools, cover it and keep it in the fridge for up to 3 days; the flavors actually settle and deepen overnight. Slice it straight from the fridge for lunch, or warm individual pieces in the oven to bring back the just-baked texture. If you like this one-pot-into-the-oven approach, you’ll also enjoy my chanterelle mushroom pasta tart, and for another comforting baked pasta in the same spirit there’s my grandma’s spaghetti and cheese pudding.
If you try this baked pasta tart, I’d love to know how it turned out — did you go with zucchini or take the eggplant route from the original version? Leave a rating and a comment below with your tweaks, especially if you found a pasta shape that holds the slices even better.
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Baked Pasta Tart with Smoked Tofu and Mushrooms
Ingredients
- 200 g gluten-free pasta I used Schar gluten-free penne, but you can use any other kind of pasta.
- 2 tomatoes chopped
- 1 onion chopped
- 1 zucchini thinly sliced (You can also use eggplant. The first version of this recipe was made using eggplant instead of zucchini.)
- 150 g smoked tofu mashed with a fork (Use smoked tofu only, regular tofu is bland.)
- 2 eggs beaten
- 200 g button mushrooms sliced
- 4 cherry tomatoes for garnishing
- 2 tsps dry thyme
- 1 tsp oregano
- sea salt and ground pepper to taste
- ½ cup fresh dill chopped
Instructions
- Add water in a large pot. Add 1/2 Tbsp salt.
- Add pasta and sliced mushrooms. Boil for 10 minutes.
- Drain pasta and mushrooms and move them into a large bowl.
- Add all the other ingredients, except cherry tomatoes and zucchini slices. Mix well.
- Use a cake tin with detachable walls/round yena bowl or simply just a pot. Cover it with parchment paper and grease it.
- Cover the bottom with zucchini slices.
- Add the composition from the bowl and spread it evenly.
- Put some zucchini slices on top and garnish with cherry tomatoes.
- Bake at 200C/392F for 30 minutes.
Frequently Asked Questions
It is vegetarian, not vegan. The recipe uses 2 beaten eggs to bind the pasta and hold the slices together, so it contains an animal product. There is no dairy or honey in it, only the eggs.
The eggs are the binder that lets the tart set into clean slices, so removing them changes the structure of the dish. This recipe as written relies on the eggs, so for a reliable result keep them in. If you want a fully plant-based pasta bake, look for a recipe built around a vegan binder instead of adapting this one.
Smoked tofu carries most of the flavor in this tart, while regular tofu is bland and would leave the dish tasting flat. Mash the smoked tofu with a fork so it folds evenly through the pasta and eggs. There is no other strong savory element doing that job, so the smoke really matters here.
Yes. The first version of this recipe was made with eggplant instead of zucchini, so both work as the lining on the bottom and top. Slice whichever you use thinly so it softens fully and lies flat during the 30-minute bake.
Any short gluten-free pasta works well. I used Schar gluten-free penne, but fusilli or macaroni hold the egg mixture just as nicely. Short shapes distribute through the tart and slice more cleanly than long pasta.
Once cooled, cover it and store it in the fridge for up to 3 days. It is excellent cold the next day, which makes it ideal for packed lunches, picnics and potlucks. Reheat individual slices in the oven if you prefer it warm.
Aaaawesome!! U are very talented and i am a silent fan..so far :)))
U are my inspiration and u keep my motivation for becoming vegan..baby steps 🙂
Thank you so much, Mona! <3 You've made my day! :*