1 cup silken tofu, drained
1 medium potato, finely shredded and drained (about 1/2 cup)
1/3 cup brown rice flour
2 tablespoons fresh lemon juice
1 tablespoon nutritional yeast
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon turmeric
3 tablespoons olive, canola or safflower oil
1 small onion, chopped
2 cloves garlic, minced
1 1/2 cups sliced mushrooms
2-3 tablespoons fresh parsley, finely chopped (or 1 teaspoon dried parsley)
2-3 tablespoons fresh basil, finely chopped (or 1 teaspoon dried basil)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Preheat the oven to 350 degrees F and oil two jumbo 6-muffin pans.
To make the base, blend the tofu in a blender until smooth. Combine the tofu with the rest of the base ingredients in a bowl. Press into the pans and bake for 15 minutes.
Meanwhile, make the topping. Sauté the onion and garlic in the oil until lightly browned. Add the mushrooms to the pan and sauté until tender, tossing occasionally. Add the parsley, basil, salt and pepper. Place the mixture in a large bowl and set aside.
When the base is done, divide and spoon the topping over each cup and bake an additional 10 minute, or until the tarts are medium brown. Serve warm.