Tofu Curry-Mango
Sweet and fruity, satisfyingly al dente, splendid yellow - juicy pieces of mango are harmoniously blended with notes of spicy … read more
200 g | Taifun Tofu Curry-Mango |
1 tbsp | coconut oil |
1 package | (rectangular) vegan puff pastry |
4 | Medjool dates |
8 tsp | vegan cream cheese |
garlic powder | |
salt | |
soy cream to brush before baking | |
chives for decoration |
Preheat the oven to 180 °C.
Cut the Taifun Tofu Curry-Mango into (8) pieces about 0.5 cm thick.
Fry in coconut oil until crispy.
Roll out the puff pastry and cut into 8 small rectangles.
Season the cream cheese with garlic powder and salt, and place 1 tsp of this on each puff pastry rectangle.
Cut the dates in half and remove the pits. Place a piece of tofu and half a date onto the cream cheese.
Roll up the puff pastry and twist the ends to create a bonbon shape.
Arrange on a baking sheet lined with parchment and brush with soy cream.
Bake for about 20-25 minutes until golden yellow.
“Tie” the ends with chives and serve the parcels warm or cold.