Ingredients
1 pack of Cauldron Organic Tofu Block, drained and pressed
150g fresh spinach leaves
2 tbsp vegetable oil
40g pumpkin seeds
40g sunflower seeds
40g cranberries, dried, chopped
1 sheet chilled uncooked puff pastry sheet – around 320g
20g vegan butter block
salt and freshly ground black pepper
Tofu Marinade:
50ml balsamic vinegar
1 tsp dried thyme
1 clove garlic, crushed
2 tsp agave nectar
Mushroom Duxelles:
200g chestnut mushrooms
1 clove garlic
2 sprigs of fresh thyme
Beetroot Puree:
80g cooked beetroot