Ever since I made caramelized tofu, I keep recycling it in new recipes. Its sweet & crispy texture being reminiscent of minced meat makes all the more worthwhile. A perfect combo with tomato & puff pastry!
1 tbsp margarine
20g soy sauce
1 tbsp sriracha
1 tbsp cornstarch
1/2 tbsp date syrup (sub for sugar or honey if you don’t have any)
1 jar of tomato sauce
50g grated hard cheese
2 tbsp Italian spice mix
1 roll of puff pastry (preferably a square or rectangle)
Crumble tofu until it looks like ricotta. Melt margarine in a frying pan on medium-high heat. Add tofu and fry until brown and crispy (approx. 10 minutes). In a small cup, combine soy sauce, sriracha, water, cornstarch & date syrup. Turn off the heat, add slushy to the tofu and stir until reduced, thickened & caramelised (approx. 30-60 seconds).
Preheat the oven to 200°C and line a baking sheet with parchment paper. Put the dough onto your working surface, and slice into equally sized squares. Cut two L-sized shapes along the edges of the squares.
Spread 1 tbsp of tomato sauce & tofu over the middle of the squares. Sprinkle with Italian spices & cheese. Then gently fold the L-shapes towards the opposite end of the pastry. If you wanna keep it easy: then just skip this step!
Bake the pastries for 20 minutes in the oven.