MEAL

Tofu, Spinach & Sweet Potato Wellington

Name: Tofu, Spinach & Sweet Potato Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 roll of store-bought puff pastry; 1 egg, beaten; 1 package of 454g Unisoya Fine Herbs Tofu, halved lengthwise; 1 tablespoon Dijon mustard; 1 tablespoon old-fashioned mustard; 2 garlic cloves, minced; 1 tablespoon maple syrup; 1 tablespoon vegetable oil; 1/3 cup grated Parmesan; 1/2 sweet potato, grated (about 1 cup); 1 cup fresh spinach; 1 French shallot, minced; 1/4 cup cranberries; Salt; Freshly ground pepper

Preparation 15 min

Cooking 30 min

Portions 4

Products used

Fine Herbs Tofu An 85 g serving of Unisoya Fine Herbs Tofu contains 17 g of protein. See the product details →

Organic Fine Herbs Tofu An 85 g serving of Unisoya organic fine herbs tofu contains 16 g of protein. See the product details →

Preparation

Preheat the oven to 350°F.

Toss the tofu with the mustard, garlic, and maple syrup.

In a skillet, heat the vegetable oil over medium heat and add the tofu pieces. Cook on each side until well browned. Season with salt and pepper. Set aside.

On a parchment-lined baking sheet, unroll the puff pastry.

Combine the sweet potato and French shallot. Season with salt and pepper.

Spread the sweet potato mixture over the pastry, then layer with the Parmesan, tofu, cranberries, and spinach.

Fold the sides of the pastry over the filling, rolling it up and placing seam side down.

Bake for 25 to 30 minutes or until the Wellington is golden.

At serving time, place on a bed of spinach and grate fresh Parmesan over the still-warm Wellington.

Try it with

This recipe is also delicious with these Unisoya tofu:

Regular Tofu Organic Regular Tofu

Stuffed Eggplant with Tomato Sauce, Mozzarella & Tofu

Meal

Fine Herbs Tofu & Organic Fine Herbs Tofu

Preparation

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