Tofu puff pastries with basil
Sfogliatine di tofu e basilico
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For 6 people
250 g of puff pastry vegan
180 g of tofu
30 g of fresh basil
20 g pine nuts
3 tablespoons of extra virgin olive oil, preferably flavored with herbs or peperonicino
2 tablespoons soy sauce
1 teaspoon lemon juice
Preheat the oven to 180° c.
Roll out the puff pastry on a baking sheet covered with wax paper.
Cut out 6 squares of the same size and bucherellateli with a fork because they do bubbles cooking.
Chop the basil and pine nuts.
Crumble the tofu and mix it in a bowl with the chopped Basil and pine nuts.
Add the oil, soy sauce and lemon juice.
Mix all the ingredients thoroughly, then divide the mixture by placing it in the middle of squares of puff pastry.
Close them up nicely by combining the 4 corners between them: if necessary moisten the edges with a little water to make them fit together more easily.
Put the Pan in the oven and cook for about 15-20 minutes.
You can serve hot or cold, tiepiedi, depending on the season.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
