Tofu & TVP Curry Puffs

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

1. Preheat the oven to 400°F (200°C).
2. Rehydrate the TVP by pouring hot water over it and letting it sit for 5-10 minutes. Drain any excess water.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
4. 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.
5. Add the rehydrated TVP to the skillet and mix well.
6. Remove the frozen pastry sheets from the freezer and let them thaw for 5-10 minutes at room temperature.
7. Once the pastry sheets have thawed, cut each sheet into 4 squares.
8. Place a heaping tablespoon of the tofu-TVP mixture in the center of each pastry square.
9. 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.
10. Place the pastries on a baking sheet lined with parchment paper.
11. Brush the tops of the pastries with non-dairy milk.
12. Bake for 15-20 minutes, until the pastries are golden brown.
13. 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.