Tofu, Spinach & Sweet Potato Wellington

Preheat the oven at 350°F.

Mix the tofu, the mustard, garlic and the maple syrup.

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

Sur a plaque Cooking lined a parchment paper, unfold the puff pastry.

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

Place the mixture sweet potato, the Parmesan, the tofu, the canneberges and the spinach.

Rabattre the sides the dough in faisant rouler the garniture on elle-same and in mettant the joint towards the bas.

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

To serve, place on lit spinach and grate Parmesan on the pieces still hot.