- 400g tofu – medium press
- 1 onion, very finely chopped or blended
- 4 tbsp nutritional yeast
- ½ tsp celery salt
- 2 tsp ground coriander
- ¼ cup rapeseed oil
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp tamari
- ¼ cup soy or almond milk
- 320g puff pastry (or make your own for gf version)
Heat the oven to 180 deg C and sparsely oil a baking sheet.
Crumble the tofu finely into a large bowl. Mix in the nutritional yeast, celery salt, ground coriander, black pepper and garlic powder. Add the puréed onion, rapeseed oil and tamari and mix well, first with a spoon and then with your hands, until you have a consistent mixture that resembles a thick dough.
Roll out the pastry and cut into strips 8 cm wide and 12cm long. Form the dough into sausage shapes and place lengthwise in the centre of the prepared pastry. Brush along one edge of the pastry with some of the milk, roll up and seal. Slash the top of the rolls carefully with a sharp knife a couple of times and brush them with the rest of the milk. Transfer the rolls to the prepared baking sheet and place in the preheated oven.
Cook at 180 degrees for 20 minutes or until the pastry is golden brown. Remove from oven and allow to cool before you tuck in.
[Picture credit: Kimberly Espinel, The Little Plantation]