Tofu, Spinach & Sweet Potato Wellington
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: