Ingredients
The following ingredients have 4 Servings
- 10 ounces firm tofu
- 1 small carrot (shredded and cut into 1/2-inch pieces)
- 1/2 cup vegan paté
- 1/2 onion (finely diced)
- 2 cloves of garlic (minced)
- 2 tbsp chopped green onions
- 2 tbsp chopped cilantro
- 1/2 tsp ground black pepper (adjust to taste)
- 1/2 tsp salt
- 1 tsp sugar
- 3/4 tsp vegan fish sauce (optional, add more salt if not using)
- 3 sheets puff pastries (adjust depending on the size of your pastries)
Instruction
- Preheat oven to 400° (200°C) and line a baking sheet with parchment paper. Set aside.
- Drain and press the tofu to remove excess moisture. Scramble it into a large mixing bowl. Add the shredded carrot, vegan paté, diced onion, garlic, chopped green onions, cilantro, black pepper, salt, sugar, and vegan fish sauce if using.
- Using a spatula or spoon, mix everything together until fully combined. Keep mixing until the tofu is almost completely mashed. Taste and adjust the salt, sugar, and pepper to taste.
- Using a 3-inch cookie cutter, cut about 30 rounds in the puff pastries. Place half of them on the prepared baking sheet, leaving about 1-inch between each.
- Place about 1 and 1/2 tablespoon of the filling in the center of each round of puff pastry. Cover with the remaining puff pastry rounds and press down the edges to enclose the filling. Make sure there are no air bubbles inside and the filling is tightly wrapped.
- Brush the pastries with almond milk and bake for 20-22 minutes, or until golden brown.
- Let cool a few minutes before serving as an appetizer or a light meal with a salad on the side! These pâté chauds are best served warm but can also be served at room temperature. Pâté chauds will keep for up to 3 days in the refrigerator, reheat 5-7 minutes in a 300°F (150°C) preheated oven.
