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!
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.
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Notes
Tip! 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.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.