Squash and tofu spiral tart with cranberry-apple sauce
Squash and tofu spiral tart with cranberry-apple sauce

Recipe presented by Loounie

Squash and tofu spiral tart with cranberry-apple sauce

Preparation 30 minutes
Cooking time 75 minutes
Servings 4 to 6 servings

Ingredients

Butternut squash puree:

  • 1 butternut squash, peeled, seeded and diced
  • 15 ml (1 tbsp.) olive oil
  • Salt to taste


Mushroom and tofu topping:

  • 15 ml (1 tbsp.) olive oil
  • 1 small onion, chopped
  • 1 tray (125 g) shiitake mushrooms, chopped (or button mushrooms)
  • 3 garlic cloves, chopped
  • 1 package (454 g) extra-firm tofu, patted very dry
  • 30 ml (2 tbsp.) balsamic vinegar
  • 6 sage leaves, (or 1 tsp. dry sage)
  • 30 ml (2 tbsp.) soy sauce or tamari
  • 15 ml (1 tbsp.) Dijon mustard
  • Salt and pepper to taste


Assembly:

  • 6 sheets phyllo dough
  • Oil or vegan butter (melted) to brush the phyllo


Cranberry-apple sauce:

  • 1 340 g bag (about 2.5 cups) fresh cranberries
  • 250 ml (1 cup) 100% apple juice
  • 30 ml (2 tbsp.) camelina seeds (or white chia)
  • 15 ml (1 tbsp.) brown sugar

Preparation

Butternut squash puree:

  1. Preheat over to 400°F (200°C).
  2. Put the diced squash on a baking sheet, lined with parchment paper.
  3. Add oil and salt.
  4. Mix well.
  5. Cook for 40 to 45 minutes, or until the squash is tender and lightly roasted on all sides.
  6. In a food processor, blend until smooth.
  7. Set aside.


Mushroom and tofu topping:

  1. Break the tofu into large pieces.
  2. Put into a food processor.
  3. Pulse until the tofu is ground (texture similar to ground beef).
  4. Set aside.
  5. Heat oil in a non-stick pan on medium-high heat.
  6. Add the onion.
  7. Cook for about 3 minutes, until translucent.
  8. Add the mushrooms.
  9. Cook for 5 minutes, until slightly coloured.
  10. Stir in the garlic, grounded tofu and sage.
  11. Mix well.
  12. Cook for 5 minutes, stirring occasionally.
  13. In a small bowl, mix the vinegar, soy sauce and Dijon mustard.
  14. Pour into pan.
  15. Stir and cook for about 2 minutes.
  16. Remove from heat.
  17. Set aside.


Assembly:

  1. On a clean work surface, place a sheet of phyllo with the short edge in front of you.
  2. Brush with oil.
  3. Add a second sheet on top.
  4. Brush with oil again.
  5. Leaving a 3 cm edge in front of you (will facilitate the phyllo rolling)
  6. From side to side, add one third of the squash puree to create a rectangle about 5 cm wide.
  7. Top the purée with about one third of the tofu mix.
  8. Roll the phyllo, as you would for sushi.
  9. Press firmly, to make a compact roll.
  10. Reserve.
  11. Repeat the same steps, to make two more rolls.
  12. On a baking sheet, gently swirl the first roll on itself like a snail shell.
  13. Complete the spiral with the second and third roll.
  14. Brush with a little oil.
  15. Bake at 400°F (200°C) for about 30 minutes, or until the tart is golden brown.


Cranberry-apple sauce:

  1. In a small pot, stir together the fresh cranberries, apple juice, camelina seeds and brown sugar.
  2. Bring to a boil.
  3. Lower the heat.
  4. Simmer for about 10 minutes, stirring occasionally.
  5. Remove from heat.
  6. Let cool, to thicken slighlty.
  7. Serve with the spiral tart.
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