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Tofu and Spinach Tart

A baked tart with tofu, spinach, onions, garlic, currants, feta, and puff pastry.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Tofu and Spinach Tart

Oven350°F
Timeabout 40 minutes

Ingredients

Directions

Prepare

  1. Preheat oven to 350°F.

  2. Spray a 9×13‑inch baking pan with nonstick cooking spray, and sprinkle with breadcrumbs.

  3. Chop well‑squeezed spinach coarsely, and put into a mixing bowl.

  4. Press tofu between layers of paper towels to remove liquid.

  5. Crumble tofu into the bowl.

Make the filling

  1. Add onion, garlic, currants, feta cheese (if using), lemon juice, 3 tablespoons olive oil, salt, oregano, and pepper.

  2. Toss well.

  3. Spread the mixture over the breadcrumbs.

  4. Arrange red pepper strips on top.

Bake and serve

  1. Roll out puff pastry to fit the top of the pan.

  2. Brush puff pastry with the remaining olive oil.

  3. Bake until golden brown, about 40 minutes.

  4. Serve warm.

Nutrition, whole recipe (rough)

911Calories
32 gProtein
30 gFat
133 gCarbs

Counts 13 of 14 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Feta Cheese1 oz (28g) cheddar113
Tofu100g firm76
Grape1/2 cup (76g)62
Onion1 medium (110g)44
Lemonjuice of 1 lemon (48ml)12
Chili1 tsp (2.7g)8
Spinach1 cup raw (30g)7
Black Pepper1 tsp ground (2.3g)6
Oregano1 tsp dried (1.8g)5
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Pastrynot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Spinach + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together2,435 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Spinach + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together1,109 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Spinach + tofutop 6% of all pairs
    Smell alikemoderate
    Cooked together118 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Spinach + oniontop 8% of all pairs
    Smell alikestrong
    Cooked together3,336 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Spinach
Provides bulk and moisture, which is why it must be well squeezed before baking.
Firm tofu
Forms a soft, custardy body that holds the filling together once pressed dry.
Breadcrumbs
Absorb liquid from the filling so the base stays firm rather than soggy.
Feta cheese
Adds salty, tangy richness and crumbly texture to the filling.
Puff pastry
Bakes into a flaky, golden top layer that adds fat and crisp texture.
Olive oil
Carries flavor and helps the pastry brown evenly.

The step that matters

Press the tofu and squeeze the spinach dry. Excess water turns the filling soggy and stops the breadcrumb base and pastry from setting and browning properly.

Swap the currant

How well each one fits the dish's main ingredients (spinach, tofu, onion, clove, garlic, feta cheese, lemon):

  1. Avocadofits better
  2. Limefits better
  3. Cherryfits better
  4. Currantthe original

Fit is the average pairing score against spinach, tofu, onion, clove, garlic, feta cheese, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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