Tofu and Pesto Small Potato Tart

July 15, 2017

Look at this little Tofu and Pesto Small Potato Tart, isn’t it cute? Every now and then you need to try to make something different. A different way to use potatoes, creating two small savory pies, vegetarian savory pies.

1 russet potato
1 teaspoon olive oil
2 ounces spinach
4 ounces tofu
3 sundried tomatoes
1 1/2 tablespoons basil pesto
4 ounces mozzarella cheese
salt and pepper

1. Heat the oven to 425 degrees F. 2. Grease the small pie forms with olive oil and set aside. 3. Peel the potatoes and slice them thin, making use of a mandoline. 4. Wash the spinach, cut the mozzarella...
See the full directions on my site

Nutritions

Calories
335

Sodium
406mg
16% DV

Fat
17g
27% DV

Protein
19g
38% DV

Carbs
21g
7% DV

Fiber
3g
14% DV