12 servings
Prep time: 1 hour
Ingredients
- 1 pack of Extra Firm Tofu (379g)
- 1 small onion, diced
- 2 tbsp of oil
- 2 tbsp of soy sauce
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 1/2 tsp black pepper
- 1 chopped Serrano pepper
- 1 tsp crushed red pepper flakes
- 1 tbsp unsalted vegan butter
- 2 tbsp all-purpose flour
- 125 ml (½ cup) unsweetened plant milk
- 60 ml (¼ cup) Violife vegan mozzarella
- 2 sheets vegan puff pastry
- 2 tbsp coconut oil (melted)
Directions
Preheat and Prep: Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
Prepare Tofu: Drain and pat dry the tofu (no need to press). Use a grater to grate the tofu and set aside.
Bake Tofu: In a large bowl, mix oil, soy sauce, garlic powder, ginger powder and black pepper. Gently toss in shredded tofu to coat evenly. Spread on the baking sheet and bake for 10 minutes, toss, then bake another 10 minutes. Transfer to a container and set aside. Increase oven temperature to 204°C (400°F) for baking the pastry.
Cook Filling: Melt butter in a pan, add onions, and sauté until translucent. Add Serrano pepper and red pepper flakes, cooking for another minute. Stir in flour, plant milk and vegan cheese to form a thick paste. Fold in the baked tofu and let cool to room temperature.
Prepare Pastry: Roll out puff pastry and use a 2.5 to 3 inch biscuit cutter (or similar-sized jar) to cut 12 circles from each sheet.
Assemble: Place 2 tbsp of filling in the centre of each pastry circle. Cover with a second circle, remove excess dough, and seal the edges with fingers, then crimp with a fork. Use any excess puff pastry to make tarts by gathering the scraps, adding jam or your preferred filling, and folding them over before baking. Refrigerate pastries for 20 minutes.
Bake: Brush pastries with melted (not hot) coconut oil and bake for 15–20 minutes until golden brown.
Serve: Enjoy warm with ketchup, cilantro chutney, hot sauce or your favourite condiment!
Sara is a vegan home chef and Pakistani American who loves to create plant-based spins on the Pakistani food she grew up eating. She's also a long-time vegan of more than 15 years, a mom to two vegan kids, and lives in Atlanta, GA. Follow Sara on Instagram or visit her website.