Wednesday, July 30, 2008

Rosemary Tofu and Vegetables En Croute

Don't dishes sound better with some French thrown into the title? This is a dish that may be better suited for colder weather, but I needed to use up the puff pastry I made the other day. You may want to keep this in mind for Thanksgiving dinner. I also wanted to use up the potatoes, carrots, and beans from the farmer's market. I put tofu in the filling, but you could use beans instead, or both.

- 1/2 recipe puff pastry (1 sheet)
- 2 potatoes, diced
- 4-5 small carrots, sliced
- handful of yellow beans, chopped into 1/2" pieces
- 1/2 pkg extra firm tofu, small dice
- 1 tbsp olive oil
- 1 yellow onion, halved and sliced
- 1 large garlic clove, minced
- 1 tsp crushed rosemary
- 1 tsp sage
- 1/2 tsp marjoram
- 1/2 tsp parsley
- salt and pepper
- 1 tbsp flour
- 1/4 cup nutritional yeast
- 3/4 cup soy milk
- 1/4 cup vegan sour cream
- soy milk for brushing

1. Place potatoes and carrots in a pot and cover with water. Bring to a boil, cover, and simmer for 8-10 mins, until potatoes are getting tender. Add beans and simmer another 5 mins. Remove from heat and drain.
2. While veggies are cooking, heat a non-stick frying pan over medium heat. Add tofu and let cook for a few mins to release some of the water. Spray tofu with oil and cook until golden. Remove from pan.
3. Heat 1 tbsp of oil in pan and saute onion and garlic for 5 mins, until soft. Add tofu and vegetables and mix well. Add spices and season to taste.
4. Add flour and nutritional yeast and mix well. Add soy milk and stir well. When thickened, remove from heat. Stir in sour cream. The filling needs to completely cool before you can put it in the crust. Stick the pan in the fridge while you prep the dough.
5. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
6. On a floured surface, roll dough into a 13" x 16" rectangle. Place cooled filling in a line down the centre (there is a lot, so heap it on). Fold sides into the middle, making sure they overlap and inch or so. Fold ends in and press down to seal.
7. Flip over onto the baking sheet (seam is now down). Seal ends by pressing down on them with a fork. Brush with soy milk. With a sharp knife, cut slits along the top every 1 inch or so.
8. Bake for 35 to 40 mins, until golden brown.


Eesh said...

This looks delish! I wish I had the patience to make the puff pastry so I could make this. Blah!

VegMomma said...

Oh, that looks so wonderful and comfort-food-y. It would make a lovely fall meal...

tofufreak said...

yum! this would be a good thing around the holidays!

tasteslikeyum said...

Wow, this recipe really opens the door for many possibilities! Plus props for making your own puff pastry.

Bianca said...

You are the puff pastry god! Those look wonderful. Almost makes me long for fall...almost. But then again, I wish summer would never end.

Chaos Mom said...

looks delicious! sort of reminds me a bit of the cornish pasties my mum makes!

Lovliebutterfly said...

Oooh yum! I have to try those, they'll be nice for pack lunches! I've nominated you for the Brillante Weblog Award. Find details on my blog! :)

tofuparty said...

Hey congrats, you received another award.

Vegan Dad said...


Lisa (Show Me Vegan) said...

This looks festive. You're becoming a puff pastry guru! As is typical for me, I'm reading, reading, reading before diving in to try puff pastry myself. Thanks for the recipe!

mustardseed said...

AWESOME!! What is a yellow bean?

Vegan Dad said...

A yellow garden bean, or string bean. Like the green ones, but yellow.

AuntieCake said...

Man oh man, did I have trouble with this! I'm not exactly an expert with doughs and crusts and this was way above my skill level! I thought I'd give it a shot though cause it looked SO good! Lesson learned:I can not make puff pastry! The end result was very heavy and dense but it tasted great! The crust was crumbly and buttery tasting and melted in my mouth and the filling was so creamy and flavorful. I'd totally make this again, but I'll buy some puff pastry next time!

Anonymous said...

Can we have this this weekend? Tina