Try out this delicious alternative to Scrambled Tofu, but putting it on pastry and baking it!
- 1 Tbsp chilli oil (or normal olive oil)
- 1/4 red onion diced
- 1 tsp ginger grated or sliced thinly
- 3 stalks asparagus chopped
- 1 small zuchinni diced
- 250g silken tofu
- 1/4 tsp black salt
- 1/2 tsp turmeric powdeer
- 1/4 tsp curry powder
- sprinkle of black pepper
- 1 Tbsp nutritional yeast
- 1 Tbsp chilli olive oil
- 1 sheet vegan puff pastry
- Fresh herbs to decorate
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Heat oil in a fry pan and add onion and giner and cook for a few minutes. Then add asparagus and zuchinni. Cook for another few minutes and then add the tofu. Break up with a wooden spoon. Then add black salt, turmeric, curry powder, black pepper and nutritional yeast. Cook for another couple of minutes until well mixed through. Set aside.
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Pre heat oven to 180°C (350°F)
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Let the pastry sheet thaw a little. Place on some baking paper on a baking tray. Brush with the extra chilli oil (or use normal olive oil).
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Add the scrambled tofu to the top of the pastry and bake in the oven for about 25 to 30 minutes until pastry is cooked.
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Remove from oven, let cool slightly, and eat! Enjoy.