Curry Mango Tofu Puff Pastry Pockets
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 6 slices puff pastry, vegan (organic market)
- 2 tablespoons oil
- 1 small onion (s)
- 1 clove garlic
- 200 g tofu, curry mano (oranic market)
- 0.5 ½ bell pepper (s), red
- 2 tomato (s), (vine tomatoes)
- salt
- oregano
Print Recipe
Pin Recipe Instructions
- Place the puff pastry slices next to each other on a kitchen towel to defrost.
- Dice the tofu, bell pepper, tomatoes, garlic and onions. Steam the onions and garlic in the olive oil until translucent. Add the tofu cubes and sauté. Turn carefully so that the tofu does not crumble apart. When the tofu is nice and crispy, add the pepper and tomato cubes and season. Cook for approx. 10 minutes with the addition of a little water on a low setting. At the end of the cooking time there should be no more liquid.
- Pour 1/6 of the mixture onto half of a puff pastry disk and fold the empty half over it. Press the edges firmly in place. The best way to glue the edges together is to brush them with water beforehand (only the edges) and carefully press them in like a comb with the prongs of a fork.
- Repeat the process for the other 5 slices.
- Bake on a baking sheet lined with baking paper for 15-20 minutes at 220 ° C in a preheated oven.
- You can also prepare the filling earlier or one day in advance. Then baking goes very quickly.
- Non-vegans can brush the bags with egg yolk before baking for a shiny browning.
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