This savory Indian Spiced Tofu Puff Pastry Braid looks like it came straight out of a café. Flaky puff pastry dough stuffed with tofu, green peas, and Indian-inspired spices, then baked to golden perfection. Packed with plant-based protein, this puff pastry braid is an easy-to-make appetizer that disappears within minutes. Serve with a side of tomato sauce or ketchup. Simple and delicious.
This recipe is vegan if you skip the egg wash and use the vegan puff pastry. After you’ve completed your tofu puff pastry braid, use a pastry brush to brush a little olive oil over the top and bake! The oil allows for that crisp golden-brown crust. For this recipe, I use one box of frozen puff pastry, which has two sheets. So the recipe yields two tofu puff pastry braids and makes enough to feed a hungry family.
To make the Indian Spiced Tofu Puff Pastry Braid, you will need the following ingredients:
Remove the excess moisture from 16 ounces tofu by pressing in between the paper towel sheets. Remove paper towels and crumble the tofu with your hands to get about 2 to 2 ½ cups.
In a saucepan with a little boiling water, boil ½ cup fresh or frozen green peas until lightly cooked. Then drain and set aside.
In a large saucepan, heat 1 tablespoon oil and once it is hot, sprinkle 1 teaspoon cumin seeds and wait for it to sizzle.
Add in 1 finely chopped red onion, 1 finely chopped jalapeño, 1 finely chopped garlic clove, and grated ginger and sauté, stirring occasionally, on medium heat until the onions are soft and lightly brown.
Add 1 small chopped tomato and cook, stirring often, until slightly soft.
Mix in 1 teaspoon coriander, 1 teaspoon red chili powder, and ½ teaspoon turmeric and cook until the oil starts to separate, this indicates the spices are well roasted.
Add the cooked green peas and crumbled tofu. Add salt to taste and ½ teaspoon garam masala powder. Stir and cook on medium heat until the spices are well incorporated and most of the liquid has evaporated, about 5-7 minutes.
Taste and adjust seasonings if needed. Stir in 3 tablespoons finely chopped cilantro leaves and juice of ½ a lemon if using. Remove from heat and allow to cool completely.
Preheat the oven to 400 °F and line a baking sheet with parchment paper.
Unfold 1 puff pastry sheet and lay it flat onto the lined baking sheet.
Draw a rectangle into the center of the sheet leaving a 5-inch border on each side and a 1-inch border at the top and bottom of it. Use a pizza cutter or sharp knife to make diagonal cuts about 1 inch apart on both sides of the rectangle. Discard the 4 corners of the dough. Do not slice into the middle section.
Spread half of the tofu mixture evenly over the center of the uncut dough. To braid, fold the top and bottom of the pastry sheet over the tofu mixture. Start at one end, bring one strip at a time across the center, overlapping and alternating. Continue to form a braid. Press lightly to seal any loose puff pastry strips. Repeat with the second puff pastry sheet.
If not vegan, brush the top of each puff pastry braid with beaten egg. Alternatively, use a little coconut oil.
Bake in the preheated oven for 25 to 30 minutes until the top is golden brown.
Slice and serve.
This savory Indian Spiced Tofu Puff Pastry Braid is really easy to assemble, using purchased puff pastry. Give it a go soon, and don’t forget to tag us @cookmerecipes to show off your latest baking projects.
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