Tomato-Basil Tofu Ricotta Puffs
Vegan Tomato-Basil Tofu Ricotta Puffs are perfect finger food for your next holiday party. They’re super flavorful, and you only need seven ingredients to make them!
Servings 12
Ingredients
- 1 14 ounce block extra firm tofu pressed
- ⅓ cup fresh basil leaves loosely packed, minced
- ⅓ cup sun dried tomatoes in olive oil minced
- 2 tablespoons oil from the sun dried tomatoes
- 2 tablespoons lemon juice
- 2 teaspoons garlic powder
- ¼ cup nutritional yeast
- 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.)
Instructions
- Preheat the oven to 400F.
- While the tofu is pressing, put the basil, tomatoes, oil, and lemon juice into your blender or food processor and pulse to get a chunky mix, then transfer to a large bowl. If you don't have a blender or food processor, just mince the basil and tomatoes as finely as you can, then transfer to the bowl along with the oil and lemon juice.
- Crumble the pressed tofu into the bowl, and add the garlic powder and nutritional yeast. Mix well, then set aside.
- On a floured surface, roll out the pastry sheets until they're ⅛" thick, then cut each one into 12 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 (see the video, if you need more of a visual). Press the corners together firmly, so you get a good seal (see notes).
- Arrange onto two ungreased cookie sheets with plenty of space between the puffs, and bake for 14-16 minutes, until the pastry turns golden brown.
Notes
- Tip! If you don't press the corners firmly enough, sometimes one will pop free during baking, but don't panic! While the puff is still warm, just tuck that rogue corner into the center, and no one needs to know.
Nutrition
Calories: 215kcal