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1
Preheat oven to 350.
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2
Place the puff pastry on a sheet of parchment paper and roll with a rolling pin in each direction a few times to make the pastry thinner, wider, and longer. Transfer the pastry, and the parchment paper to a baking sheet or pie tin. Poke several dozen holes in the puff pastry to avoid large air pockets from forming.
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3
Bake at 350 for 15 minutes or until a light golden brown.
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4
Allow to cool a bit.
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5
While the pastry is baking, cook the veggie bacon (or alternatives) in a skillet until mostly cooked, but not crispy. Chop into pieces.
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6
In a small saucepan, melt the butter and pesto over medium heat. Brush all over the cooled pastry with a pastry brush.
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7
Top with chopped basil, chopped veggie bacon and chopped red pepper.
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8
Place the asparagus flat on a cutting board, hold the stem tight with one hand, and with the other, shave the asparagus with a vegetable peeler.
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9
Spoon in the tofu scramble and fill the space, leaving at least a once inch gap on all sides for the crust to rise around it.
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10
Sprinkle with the shaved asparagus, then with the salt and pepper.
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11
Bake at 350 for an additional 5-10 minutes. Cut the tart into four squares if flat or into slices if in the pie tin.
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12
Saute onion and crumbled tofu in butter for 3-5 minutes, stirring often and lightly dusting with the flour for desired consistency. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently. Season with salt and pepper if necessary.
