Vegan puff pastry wedges alla Bolognese

Ingredients for 15 servings:

• 3 shallots
• 400 g tofu, natural
• 1 tube(s) Tomato paste with seasoning vegetables
• 1 garlic clove(s)
• 250 ml red wine, dry
• 500 g tomatoes, pureed
• n. B. Salt
• e.g. dried oregano
• 6 basil leaves
• 3 pieces of puff pastry

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegan, party, snack

First, slice the shallots into thin rings. Mash the tofu in a bowl into fine crumbs using a potato masher. Heat the olive oil in a very large frying pan or large non-stick pot and sauté the shallots until translucent. Once translucent, add the tofu to the pan, add the salt, and fry, stirring constantly, until it becomes crumbly and has lost a lot of the liquid. This may take about 10 minutes, but is very important for the consistency of the tofu. Once the tofu is crumbly, add the tomato paste and fry for another 10 minutes so that the liquid evaporates and the roasted aromas can develop. Then add the garlic using a garlic press and toss briefly. Immediately deglaze with the red wine and, stirring constantly, let the red wine evaporate. Briefly fry the tofu until dry. Deglaze with the passata, season with oregano and basil, season to taste, and simmer for about 5 minutes while stirring. Allow the sauce to cool completely, otherwise the puff pastry will melt prematurely and warp. Preheat the oven to 200 degrees Celsius (convection oven). Cut the puff pastry into equal-sized pieces, place a dollop of sauce in the center, and press down firmly. Leave the puff pastry in the oven until the desired degree of browning is achieved.