- 1 puffy pastry
- 1 block of tofu
- handful of mushrooms (around 150gr)
- 2 Handfuls of baby spinach leaves
- 1 cup grated carrots
- oil (olive or sesame)
- 1 1/2 cups broccoli
- salt, pepper, cayenne pepper, paprika
- Juice 1/2 lemon
- Fresh parsley
- soy sauce (some drops)
- Nuts to serve
- Couscous 1 cup
- 1 lemon
I bought the pastry, it seems to be vegan as the fat used is vegetable fat (Lidl pastry for 95 cents). But you can do it yourself if you want to use vegan butter for the pastry.
In a bowl place the tofu block, drained, and scrambled it with a fork. Season with salt, pepper, cayenne pepper and paprika; some lemon juice and some drops of soy sauce.
In a wok heat a bit of olive oil or sesame oil. throw in the mushrooms and the broccoli. After some minutes throw in the carrots and the spinach leaves and let the vegetables almost cook. Then add the tofu to the vegetables with some chopped parsley and let it cook slightly. Take off from the heat.
Open the pastry on the kitchen top (it should come rolled on a baking paper). Divide this in 4 rectangles. Place some of the vegetables in each rectangle and close at the top (doesn't really matter because they will open in the oven) or make some parcel shaped buns.
Place them in the oven for 20 min at 180 o C
To serve I placed the dry couscous in a bowl and covered it with 2 cups of boiling water; then added 2x 1/2 a lemon and sprinkled a bit of salt, pepper and parsley. Cover with a dish and leave it alone for 10min. When you remove the dish you will have nice fluffy couscous.
[You can make the same recipe with other vegetables, like courgette, tomato, green cabbage, soy sprouts, chickpeas...]
