Roast Vegetables & Smoked Tofu Plait

Ingredients

• 1 medium courgette, sliced
• 1 medium aubergine, cut into 1 cm/ 1/2" cubes
• 1 red pepper, cut into 1cm/ 1/2" cubes
• 225g shallots, peeled and cut in half (or quarters depending on size)
• 8 cloves smoked garlic, peeled and left whole
• 225g smoked tofu, cut into small cubes
• 4 tbsp olive oil
• salt and freshly ground black pepper, for seasoning
• 2 tbsp pine nuts
• 450g puff pastry, thawed if frozen
• flour for rolling out
• 2 tbsp plant-based milk, 1 tsp turmeric (optional)
• sesame or poppy seeds, to decorate

Method

1. Preheat the oven to 200°C / gas mark 6.
2. Arrange the vegetables on a baking tray together with the smoked tofu. Drizzle with olive oil and bake in the preheated oven for approximately 25 to 30 minutes, until the vegetables are tender and starting to char slightly. Season and leave to cool.
3. Gently toast the pine nuts under the grill until golden. Mix into the vegetables.
4. Divide the pastry into 2 equal halves and roll each half out separately on a floured surface, to oblongs measuring approximately 20 x 32cm/8 x 13″. Place each sheet of pastry onto a greased baking tray.
5. Arrange the filling down the centre of each piece. Cut strips 1cm /½” wide on either side of the filling, leaving 1cm /½” uncut vertically on either side of the filling. Bring alternate strips over to enclose the filling, securing with plant-based milk and turmeric mixture.
6. Brush the top of the pastry with plant-based milk mixture and decorate with sesame or poppy seeds.
7. Bake in the preheated oven for 20 to 25 minutes until crisp, well risen and golden.