These delicious vegan Asian-inspired puff pastry rolls are filled with bake tofu and sesame soy kale and served alongside a sesame-ginger soy dipping sauce.
Ingredients
1 sheet of non-dairy puff pastry
3.5 oz extra-firm tofu (1/4 of a standard block)
½ cup kale, washed and trimmed
1 tbsp olive oil
4 tbsp soy sauce, divided
2 tbsp sesame seeds, divided
1 tsp grated ginger
Instructions
Set puff pastry out to thaw, press tofu between books and/or towels, and preheat oven to 425° F.
Cut tofu into straw like slices and arrange on a parchment paper lined baking sheet. Bake for 30 minutes, tossing tofu halfway through cooking.
Let cool on a wire rack and turn oven down to 350° F.
In a skillet, add olive oil and 1 tbsp soy sauce over medium heat. After about 2 minutes, add kale. Stir until wilted.
Add in sesame seeds and sauté for 2-3 minutes. Take off heat and set aside.
Arrange baked tofu and kale on puff pastry, roll into a cylinder, pinch ends and seal. Repeat until all the puff pastry is used up.
Arrange rolls on a parchment paper lined baking tray and bake in oven for 25 minutes, or until golden. Let cool on wire rack before serving.
For dipping sauce, combine remaining 1 tbsp sesame seeds, 3 tbsp soy sauce, and 1 tsp ginger.
Recipe by Whisk & Shout at https://whiskandshout.com/sesame-tofu-kale-rolls/