Ingredients
400g Baby Rainbow Carrots
1 Shallot (finely chopped)
200g Tofu
2 Tbsp Olive Oil
2 Tbsp Chopped Parsley
2 Tbsp Fresh Thyme
200ml Soya Cream
1 Tsp Turmeric
1 Roll Short Crust Pastry  
Salt and Pepper (to taste)

Method

1. Steam or boil the baby carrots, transfer to a dish and cover in icy cold water.
2. In a frying pan at medium heat cook the shallots with oil and thyme.
3. Break up the tofu using a fork and once the shallots are golden, add the tofu, soya cream, salt and pepper and turmeric to the pan and simmer for 5 minutes.
4. Blend half of the mix and mix both parts together.
5. Roll out the pastry to fit a 9 1/2 inch tart case and blind bake for 10 minutes at 170°C.
6. Remove from the oven, arrange the carrots in the pastry case and top with the tofu mix. Bake again for 30 minutes at 170°C. Serve with pesto and your favorite side.