Ingredients
- 1/2 cup (50 g) TVP (Textured Vegetable Protein)
- 1/2 cup (120 ml) hot water
- 1 tbsp (15 ml) olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 8 oz (225 g) firm tofu, crumbled
- 2 tsp (10 g) curry powder
- 1 tsp (1 g) dried thyme
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) black pepper
- 2 sheets frozen puff pastry, thawed
- Non-dairy milk, for brushing
Instructions
- Preheat the oven to 400°F (200°C).
- Rehydrate the TVP by pouring hot water over it and letting it sit for 5-10 minutes. Drain any excess water.
- In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
- Add the crumbled tofu to the skillet and stir well to combine. Add the curry powder, thyme, salt, and pepper and cook for an additional 5 minutes.
- Add the rehydrated TVP to the skillet and mix well.
- Remove the frozen pastry sheets from the freezer and let them thaw for 5-10 minutes at room temperature.
- Once the pastry sheets have thawed, cut each sheet into 4 squares.
- Place a heaping tablespoon of the tofu-TVP mixture in the center of each pastry square.
- Brush the edges of the pastry with non-dairy milk and fold the corners over to form a triangle. Press the edges together with a fork to seal.
- Place the pastries on a baking sheet lined with parchment paper.
- Brush the tops of the pastries with non-dairy milk.
- Bake for 15-20 minutes, until the pastries are golden brown.
- Serve hot and enjoy!
Note:
- Be sure to read the full recipe before beginning to ensure you have all necessary ingredients and equipment.
- You can adjust the seasonings and spices to suit your personal taste.
- These pastries are best served fresh out of the oven, but can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.
