Yesterday I found fresh chard in the supermarket and had to buy it. I also saw spelt puff pastry for the first time and got that, too. I imagined it together with spicy tofu as tasty puff pastry pockets with chard and feta alternative.
So I hurried home and tried it. And it turned out super yummy.
Have fun trying out this recipe!
- 1 small chard plant
- 1 onion
- 2 cloves garlic
- 1 tbsp olive oil
- 200 g (7 oz) firm tofu
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp chili flakes
- 1 pk. vegan puff pastry
- 1 tbsp oil
- Crumble the tofu into a bowl and mix with lemon juice, salt and chili flakes. Set aside.
- Finely chop the onion, press the garlic and chop the chard. Heat the oil in a deep pan and sauté the onion. Add the garlic and brown a bit. Then add the chard and fry for 3 - 4 minutes, slightly season with salt and pepper. Then stir in the tofu.
- Preheat the oven to 180° C (360° F).
- Roll out the puff pastry and divide into 6 pieces. Place some filling on each pastry piece, fold and close the edges with a fork. Brush on some oil and bake in the oven for about 25 minutes until golden.