Tomato-basil tofu puff pastry is the perfect finger food for your next party! It's stuffed with creamy, flavorful tofu ricotta, and you only need seven ingredients to make it!
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Creamy, nut-free, tofu ricotta with sun dried tomato and fresh basil is the star of this tofu puff pastry, and it could not be easier to make. This vegan version of ricotta cheese is packed with flavorful sun dried tomatoes and plenty of fresh basil.
Did you know that most store-bought puff pastry is accidentally vegan? It's true! And it unlocks so many fun cooking adventures! If you like this recipe, be sure to check out my vegan sausage rolls, which also use store-bought puff pastry.
Ingredients and substitutions
- tofu - Extra firm tofu works best in this recipe, and you definitely want to press it for 10 to 15 minutes before using.
- fresh basil - Basil brings so much amazing flavor to this tofu puff pastry! Definitely use fresh.
- sun dried tomatoes - Use the kind packed in oil, which adds moisture to the tofu ricotta mixture. In fact, you'll be using oil from the jar to add even more flavor!
- lemon juice - Adds a great tang!
- garlic powder - For umami and deliciousness.
- nutritional yeast - Gives the mixture a nice, cheesy flavor.
- vegan puff pastry - No need to make this from scratch. See the section below on shopping for vegan puff pastry. It's easy!
Finding vegan puff pastry
A lot of puff pastry at the grocery store is accidentally vegan, so just check the ingredients to find one that works for you. Keep an eye out for butter and milkfat, especially.
A good shortcut, since dairy is your main concern, is to check the allergy information. Because milk is a top eight allergen, law requires companies to disclose milk ingredients in bold after the ingredients list. If it doesn't list milk as an allergen, you're good to go.
If your package of puff pastry says that it "may contain" milk or lists shared equipment, that is your call. Those warnings mean that the dough may have come into contact with dairy, but the recipe itself doesn't include it. If you have a dairy allergy, this is still a big deal. But if you're vegan for the animals, it's less of a big deal. Follow your gut on that one.
How to make tofu ricotta puff pastry
Preheat the oven to 400° F.
While the tofu is pressing, put the basil, tomatoes, oil, lemon juice, garlic powder, salt, and nutritional yeast into your blender or food processor and pulse to get a chunky mix.
Tear the tofu into four to five large pieces, and add it to the food processor, and run it until you have a creamy mixture. Some chunks are totally OK.
On a floured surface, roll out the pastry sheets until they're ⅛" thick, then cut each one into nine squares. A pizza cutter works great for this, but a butter knife will get the job done, too.
Place a generous two-tablespoon-sized dollop of the tofu ricotta into the center of each square, then cinch the opposite corners together to form little pastry packets, as pictured.
Brush a little water on where the pieces overlap to help it seal, and press the corners together firmly, so you get a good seal.
Arrange onto two cookie sheets lined with parchment paper, making sure to leave plenty of space between the puffs, and bake for 14-16 minutes, until the pastry turns golden brown.
Helpful tips
- Mix and mash the tofu mixture really well. You want a creamy, even mixture.
- A little bit of water on the overlapping pieces of puff pastry will help seal the tofu puff pastry closed. If you don't press the corners firmly enough, sometimes one will pop free during baking, but that's fine! We are going for rustic here, not perfect.
Storage directions
Leftovers will keep for 3 to 5 days in the refrigerator. Warm in a 350° F oven or toaster oven for 5 to 10 minutes.
More vegan finger food recipes
📖 Recipe
Tomato-Basil Tofu Puff Pastry
Equipment
Ingredients
- 1 14 ounce block extra firm tofu pressed
- ½ cup fresh basil leaves loosely packed
- ½ cup sun dried tomatoes in olive oil
- 2 tablespoons oil from the sun dried tomatoes
- 3 tablespoons lemon juice
- 2 teaspoons garlic powder
- ¼ cup nutritional yeast
- ½ teaspoon salt
- 2 sheets vegan puff pastry thawed (Pull out the puff pastry before you start prepping, so you don't have to wait for it to thaw.)
- flour for rolling out the puff pastry
Instructions
- Preheat the oven to 400° F.
- While the tofu is pressing, put the basil, tomatoes, oil, lemon juice, garlic powder, salt, and nutritional yeast into your blender or food processor and pulse to get a chunky mix.
- Tear the tofu into four to five large pieces, and add it to the food processor, and run it until you have a creamy mixture. Some chunks are totally OK.
- On a floured surface, roll out the pastry sheets until they're ⅛" thick, then cut each one into 9 squares. A pizza cutter works great for this, but a butter knife will get the job done, too.
- Place a generous two-tablespoon-sized dollop of the tofu ricotta into the center of each square, then cinch the opposite corners together to form little pastry packets, as pictured. Brush a little water on where the pieces overlap to help it seal, and press the corners together firmly, so you get a good seal.
- Arrange onto two cookie sheets lined with parchment paper, making sure to leave plenty of space between the puffs, and bake for 14-16 minutes, until the pastry turns golden brown.
Julie Hasson
What a perfect appetizer, and so easy to make too! Thanks for sharing!
Becky Striepe
Thank you, Julie!
Dianne
These are so fun! I don't think I'd want to share – I'd want the whole plate of them for myself!