Tofu and leek puff pastry
A tofu and leek pastry with mustard and tomato.
Approximate total time: 55 min2 servingsInternationalMeal base: Tofu
100% plant-based
Choose vegan versions of the stock, pasta, sauces and other packaged products listed in the recipe.
Ingredients
For 2 servings.
- 1 garlic clove
- ½ leek
- 1½ tsp vegan margarine
- 4 tbsp chopped tomatoes
- 2 tsp English mustard
- 1 tsp sweet paprika
- Salt and pepper
- 6 tbsp mashed tofu
- 1 small handful fresh herbs, optional
- 1 sheet vegan puff pastry
- 1 tsp agave syrup
- 2 tsp oil
Step-by-step method
- Heat the oven to 180°C. Wash and finely slice the leek; chop garlic.
- Melt margarine and cook garlic for 1–2 minutes. Add leek and soften for 4–5 minutes.
- Stir in tomatoes, mustard, paprika, salt, pepper, tofu and herbs. Remove from the heat and cool for at least 5 minutes.
- Unroll pastry on a lined tray. Place filling along the centre, leaving a border at both ends.
- Fold the ends inward; cut diagonal strips along both sides and cross them alternately over the filling to seal.
- Brush with agave mixed with oil and bake for 30–35 minutes until golden and cooked through. Slice to serve.
✦ Kitchen tip
Two main portions and 55 minutes are editorial estimates from the source ingredients and method, which gives no yield. Serve with a salad.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.