(For all ingredients, please use organic versions if available) Vegan Tofu Pastry: (Serves 4) 2 sheets vegan puff pastry (ready rolled) 150 grams firm tofu (refrigerated before and diced) 2 teaspoons soy sauce 1 teaspoon corn flour 2 teaspoons fresh ginger, grated 1 tablespoon sweet chili sauce 1 spring onion, sliced 3 teaspoons coriander, chopped ½ teaspoon orange zest
Pastry Dipping Sauce: 1 green onion, sliced 1 short Lebanese cucumber, diced ½ cup rice vinegar ¼ cup sugar 1 small red chili, sliced
Grilled Eggplant Spinach Garden Salad: 2 medium to large eggplants, sliced Baby spinach Mixed salad or lettuce or any green salad you like Cherry tomatoes Alfalfa sprouts 1 avocado
Directions (to make pastry filling): 1. Put tofu into a bowl 2. Add corn flour, ginger, soy sauce, sweet chili sauce, spring onion, coriander and orange zest 3. Stir well then store in refrigerator for 2-4 hours
Directions (to prepare eggplants): 1. Mix all ingredients to marinade eggplant in a cup 2. Dip each slice of eggplant into marinade then line up on a baking tray 3. Bake for 20 minutes at 200oC (a)
Directions (to make pastry): 1. Cut 2 pastry sheets into 8 smaller sheets 2. Put the filling onto each sheet and fold diagonally 3. Press both edges with a fork so they stick together 4. Line the pastries up on baking tray 5. Bake for 20 minutes at 220oC
Directions (to make dipping sauce for pastry): 1. Put sugar and rice vinegar into a pan, heat low and stir 2. Then pour into a bowl, add cucumber, onion and chili
Directions (to prepare salad): 1. Mix the greens with alfalfa sprouts, tomatoes, eggplants (a) and avocado 2. Pour mixture of salad dressing onto salad, spread some blackpepper and stir
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