Tofu Sausage Rolls
Learn how to make these delicious vegan tofu sausage rolls – crispy, flavourful, and perfect for any party spread!
Servings: 20 mini rolls
Ingredients
- 1 puff pastry sheet
…for the filling…
- 280 g firm tofu block
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dark soy sauce
- 1 vegan chicken stock cube
- ½ teaspoon fennel seeds
- 3 cubes frozen spinach finely chopped
- ¼ cup potato flakes instant mash
- Salt
- Pepper
- ½ cup water
…to top…
- Oat milk or any vegan milk of your choice
- Black and white sesame seeds
Instructions
- Crumble the firm tofu block directly into a pan. Add the olive oil, fennel seeds, garlic powder (if using), and the vegan chicken stock cube. Stir and cook over medium heat for a couple of minutes to let the flavours develop.
- Add the dark soy sauce and the thawed, finely chopped spinach. Season with salt and pepper to taste.
- Sprinkle in the potato flakes, then pour in the boiling water – just enough to bring everything together and form a cohesive filling. Stir thoroughly.
- Roll out your puff pastry sheet and lay the filling in two long strips along both long edges. Cut the pastry down the centre to create two long filled “sausages.”
- Brush the top of the pastry with oat milk and sprinkle generously with black and white sesame seeds for extra crunch and visual flair.
- Cut each long roll into bite-sized pieces and space them out on a lined baking tray. Bake in a preheated oven at 200°C (392°F) for about 20 minutes or until the pastry is beautifully golden brown.
- Let them cool for a few minutes, then serve warm or at room temperature. They’re delicious fresh out of the oven or as part of a vegan finger food platter!