Shopping list (6 portions)
1 Puffy pastry (I bought it ready made)
Vegetables (i used onion, mushrooms, chickpeas and tomatoes)
1 block of tofu
3/4 cup of plant based milk
dry parsley
1 tablespoon of olive oil
salt & pepper
You'll need a food processor
Method
I spread the puffy pastry into an oven proof dish and pierced carefully with a fork the base of the pastry.
In a food processor mix the tofu (doesn't need to be drained), plant based milk, salt, pepper, parsley, olive oil, and blend till it's an even and creamy consistency.
Cut the vegetables into the pastry, cover with the tofu cream and decorate with tomato slices and/or onion slices. If you like you can cover with cheese or sheese.
In a food processor mix the tofu (doesn't need to be drained), plant based milk, salt, pepper, parsley, olive oil, and blend till it's an even and creamy consistency.
Cut the vegetables into the pastry, cover with the tofu cream and decorate with tomato slices and/or onion slices. If you like you can cover with cheese or sheese.
