VEGETARIANISMO - A MANEIRA NOBRE DE VIVER
 
Torta paraguaia de milho doce e tofu (em Espanhol)      
(For all ingredients, please use organic versions if available)
Tart Pastry
Flour
Lukewarm water
Flax seeds
Black sesame seeds
White sesame seeds
Wheat germ
Vegan butter
Salt
Sunflower oil

Tart Filling
Soy cheese or tofu
Garlic
Tomato
Onion
Red bell pepper
Sweet corn
Green onion
Salt
Black pepper
Soy oil
Soy sauce


  1. Add the flour
  2. Add the warm water
  3. Add the seeds, then the butter, the oil, and then salt to taste
  4. Knead all the ingredients
  5. Keep on kneading until the dough becomes smooth and soft
  6. Leave it aside for a little while we make the filling
  7. Put a little oil in our pot
  8. Add the garlic
  9. Add the soy cheese or tofu fry for a while so that all the water in the tofu is out.
  10. Fry the tofu until it is fried to a golden color
  11. Add the soy sauce
  12. We add some tomato, onion, and the bell pepper
  13. Stir a little and add the sweet corn and the onion leaves to taste
  14. Stir well and switch it off
  15. Check the pastry which has been standing for 20 minutes
  16. Spread the dough on a small table, spread it so that it can fit the roasting pan
  17. Put the filling right in the middle, not to put too much filling to avoid straining the pastry
  18. After adding the filling we seal it with the pastry of the tart like an empanada
  19. Pull it well and start making the edge along the outside (make it pretty tight to prevent the filling from coming out)
  20. Take the pastry and place it into a pirex (glass) pan and take it to the oven to cook it
  21. Take out the tart from the oven
  22. Ready to serve


File NO: 1407
 
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