Preheat the oven to 180°C (350°F).
To make the base: Line a baking tray with baking paper and place one layer of filo pastry on top. Brush the pastry
with oil and place another layer of pastry on top. Repeat until you have 4 layers stacked together. Sprinkle the dukkah on top of the pastry and add another layer of pastry on top. Repeat with the oil and layering until all layers have been used up. Set aside.
To make the filling: Add the tofu, milk, nutritional yeast and black salt to a food processor. Process until it forms a paste.
Spread the tofu filling on top of the pastry, leaving a 2cm (1 inch) gap away from the edges.
Arrange the asparagus spears and cherry tomatoes on the filling. Fold the edges of the pastry to form a 'crust'.
Bake the tart in the oven for 20 minutes or until the tart is evenly golden brown. Enjoy immediately or store in an airtight container in the fridge for up to 3 days. Reheat the leftovers in the oven when desired.