Bring on winter!
Whether it’s raining, cold, or grey outside, these puff pastry rolls will surely cheer you up. For the SUSAN BIJL team at the office, it works every time. Truth be told, we eat them in any season, all year round. A big thanks to Chef Monique, who has been treating us for nearly three years! Apologies that it took us this long to write down the recipe—this wasn’t intentional. We weren’t keeping it a secret; we love sharing, but time passed, and things slipped through the cracks.
Without further ado, here’s one of our absolute favourite Monique creations. Vegan, warm, nourishing, and healthy, this easy recipe will delight not only your guests but also your taste buds, who will thank you for the wholesome goodness.
Seaweed & tofu rolls recipe (makes 6 rolls)
Ingredients
- 15 g dried arame (arame being the seaweed)
- 2 shallots in halves
- 1 small leek or spring onion in rings
- 1 large handful of chestnut mushrooms, finely chopped
- 1 small carrot, grated julienne
- 250 g crumbled tofu
- sesame oil
- 1 1/2 tbsp shoyu
- 1 tbsp mirin
- 6 sheets of puff pastry
Preparation
Defrost the puff pastry.
Remove the moisture from the tofu by placing it in a pickle press or a colander with a heavy object on top of it. After 15 minutes or so, pat dry with kitchen paper.
Soak the arame in lukewarm water for roughly 10 minutes.
Method
We normally eat them with a dash of ginger syrup (by Yakso) or sambal; this is optional.
Enjoy!
