tofu Rolls

needs

• 1 pack firm tofu
• 1 diced onion
• 120g fresh white breadcrumbs (approx 3 slices of bread)
• 3 tsp dried sage
• 1 tsp dried thyme
• 75g dried cranberries
• 100ml sherry
• 1 tbsp arrowroot powder
• 500g pack vegan puff pastry
• 2 tbsp soya cream
• 1 tbsp maple syrup
• plain flour to dust

steps

1. fry the onions.
2. blend the tofu, sage, thyme, breadcrumbs, sherry, cooked onions, and arrowroot powder.
3. stir in the cranberries.
4. roll out the pastry to approx 40cm by 20cm, 5mm thick.
5. spread the filling down the middle of the pastry, "a long sausage shape".
6. mix the maple syrup and cream to make a glaze.
7. brush the glaze onto the long edges of the pastry, then fold one side over the filling, pressing firmly, then the other, sealing the pastry.
8. roll the pastry over so the seam is on the bottom.
9. cut the roll into 12 pieces, and make two little slashes in the top of each roll with a knife.
10. brush the top of each with the glaze, and bake at 180°C for 20-25 minutes, or until golden brown.
11. serve with a cranberry sauce dip.