Canada's food guide
Tofu and berry sheet tart
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
Servings
9
Ingredients
- 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
Directions
- 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 excess liquid from the tofu. In a separate bowl, mash until smooth and 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 tofu.
- Bake for 25 to 30 minutes, until the edges are golden brown and fruits bubble.
- Remove from the oven and top with pumpkin seeds or your family’s favorite nuts or seeds.
Learn about food safety.
Recipe developed by the Food Innovation and Research Studio at George Brown College for the Guelph Family Health Study’s cookbook and Health Canada.
Tips
- 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.
