Dried Tomato Pesto Festive Rolls
15min
5 pers.
35min
Firm tofu
Appetizers and appetizers
Comforting Recipes
Ingredients
200 g (1/2 400 g package) Soykei firm tofu*
1 sheet of all-butter puff pastry (200 g)
80 ml (1/3 cup) sun-dried tomato pesto
80 ml (1/3 cup) crushed walnuts
80 ml (1/3 cup) sliced Kalamata olives
80 ml (1/3 cup) grated mozzarella cheese, packed tightly
Pepper, to taste
1 beaten egg yolk,
Garnish: chopped fresh parsley (optional)
Preparation
- Preheat oven to 180°C (350°F).
- Place the tofu in a clean cloth and pat dry. Crumble and set aside.
- Spread the dough on a baking sheet lined with parchment paper.
- Spread the dough with the pesto, then spread the tofu, walnuts, olives and cheese. Using your hands, press the filling to flatten it.
- Roll the dough into a cylinder. Using a knife, cut the dough into 11 pieces.
- Bake for 35 to 40 minutes, or until the dough is golden brown.
- Let cool for a few minutes before serving. Garnish with parsley if desired.
*Use the remaining tofu to garnish a soup, salad, spaghetti sauce or pizza (mix half cheese, half tofu for the topping).
Note: This recipe can be customized endlessly. For example, you can use basil pesto, parmesan instead of mozzarella or pecans instead of walnuts. Go with what you have on hand.
Recipe and photo: Julie DesGroseilliers nutritionist
