This is a lovely use of smoked tofu which is now readily
available on the supermarket shelves. Smoked garlic is also easier to
find and adds to the smoky flavour.
1
medium courgette, sliced
1 medium aubergine, cut into 1 cm/ 1/2" cubes
1 red pepper, cut into 1cm/ 1/2" cubes
225g/8oz shallots, peeled and cut in half (or quarters depending on size)
8 cloves smoked garlic, peeled and left whole
225g/8oz smoked tofu, cut into small cubes
4 tablespoons olive oil
salt and freshly ground black pepper
2 tablespoons pine nuts
450g/1lb puff pastry, thawed if frozen
flour for rolling out
1 free range egg, lightly beaten or 1 tablespoon soya flour and 2 tablespoons
water* sesame or poppy seeds to decorate
1.
Preheat the oven to 200°C/400°F/Gas Mark
6
2. Arrange the vegetables
on a baking tray together with the smoked tofu.
Drizzle with olive oil and bake in the preheated oven until the vegetables
are tender and starting to char slightly. Season and leave to cool.
3.
Gently toast the pine nuts under the grill until golden. Mix into the
vegetables.
4.
Roll out the pastry 225g/8oz at a time on a floured surface, to an
oblong 20 x 32cm/8 x 13in and
place on a greased baking tray. Arrange half the filling down the centre
of each piece. Cut strips 1cm /1/2in wide on either side of the filling
leaving 1cm /1/2in uncut on either side of the filling. Bring alternate
strips over to enclose the filling, securing with egg wash or soya
flour paste*.
5. Brush the top of the pastry
with egg wash or soya paste* and decorate with sesame or poppy seeds.
6. Bake in the preheated oven
for 20-25 minutes until crisp, well risen and golden.
7. Note: If you prefer you
could use marinated tofu in place of smoked or for a non-vegan version
you could leave out the tofu
and top the
vegetables with pieces of vegetarian Brie just before enclosing the
filling in the pastry.
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