Curry-Mango-Tofu Puff Pastry

Ingredients for 3 servings:

• 6 slice(s) puff pastry, vegan (organic market)
• 2 tbsp oil
• 1 small onion(s)
• 1 clove(s) garlic
• 200 g tofu, curry mango (organic market)
• ½ red bell pepper(s)
• 2 tomatoes (vine tomatoes)
• Salt
• oregano

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

egg-free, dairy-free, cheese-free, vegan

Place the puff pastry sheets next to each other on a kitchen towel to thaw. Dice the tofu, bell peppers, tomatoes, garlic, and onions. Sauté the onions and garlic in olive oil until translucent. Add the tofu cubes and fry until crispy, turning them carefully so the tofu doesn’t crumble. When the tofu is nice and crispy, add the bell peppers and tomatoes and season. Cook on low heat for about 10 minutes, adding a little water. At the end of the cooking time, there should be no liquid left. Spread 1/6 of the mixture onto half of a puff pastry sheet and fold the empty half over it. Press the edges firmly. The best way to stick the edges together is to brush them with water beforehand (just the edges) and gently press them together with the tines of a fork. Repeat this process for the remaining 5 sheets. Bake on a baking sheet lined with parchment paper for 15-20 minutes at 220°C in a preheated oven. You can also prepare the filling ahead of time or the day before. Then baking is a breeze. Non-vegans can brush the parcels with egg yolk before baking for a shiny brown finish.