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–+ servings
Baked Pasta Tart with Smoked Tofu Tarta de paste la cuptor cu tofu afumat

Baked Pasta Tart with Smoked Tofu and Mushrooms

This baked pasta tart with smoked tofu and mushrooms is a budget-friendly vegetarian recipe you can make for dinner, lunch, or even picnics and potlucks. It bakes in just 30 minutes and is great served warm or cold.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Choose Serving Size 6

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 with 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 tsp dried thyme
  • 1 tsp oregano
  • sea salt and ground pepper to taste
  • ½ cup fresh dill chopped

Instructions

  • Add water to a large pot and bring it to a boil. Add 1/2 Tbsp salt.
  • Add the pasta and sliced mushrooms. Boil for 10 minutes.
  • Drain the pasta and mushrooms and transfer them to a large bowl.
  • Add all the other ingredients, except the cherry tomatoes and zucchini slices. Mix well.
  • Use a cake tin with detachable walls, a round baking dish, or simply an oven-safe pot. Line it with parchment paper and grease it.
  • Cover the bottom with zucchini slices.
  • Add the mixture from the bowl and spread it out evenly.
  • Arrange some zucchini slices on top and garnish with the cherry tomatoes.
  • Bake at 200C/392F for 30 minutes.

Notes

Best cooled and sliced; it keeps for 3 days in the fridge and is great cold for picnics. Use smoked tofu (not regular tofu, which is too bland), and swap the zucchini for eggplant if you prefer.