For our first vegetarian recipe, we take inspiration from our co-founder @radzbites personal favourite: a delicious vegetable galette with tofu feta that's both savoury and whole lot of yummy! If you are self-quarantined during this COVID-19 pandemic or simply just in need of a new recipe to cook at home - we got you covered.
Ingredients:
Fillings: 1 beetroot, sliced and boiled 1 cup mushroom 1/2 cup broccoli, boiled 6 shallots 2 tomatoes 2 tsp dried oregano 1 tablespoon mushroom soy sauce 1 tablespoon sweet soy sauce 1 tablespoon mushroom powder 1/4 cup fresh marjoram, chopped finely Handful of walnuts, chopped handful of parsley, chopped finely Tofu feta: 1 packet of tofu Salt, to taste Black pepper, to taste Lemon juice, to taste Directions: 1. To make the tofu feta, mash raw tofu with a fork. Season with salt, pepper and lemon juice to taste. Let tofu marinade in the fridge while we prepare the other ingredients. 2. Begin chopping the shallots and vegetables. Chop the shallots finely while cut the broccoli, beets and mushroom into bite-sized pieces. Slice tomatoes thinly, set aside. 3. In a pan, heat oil and put in the shallots. Saute well until shallots turn golden brown, add broccoli, beets and mushroom and saute for 5 minutes or until mushroom is cooked. 4. Season with mushroom soy sauce, sweet soy sauce and mushroom powder. Add salt if necessary. 5. Add fresh marjoram at the end, stir vegetables for a minute and turn off the flame. 6. Prepare a single puff pastry sheet, roll with a rolling pin to get a rectangle shape. 7. Spoon the filling to the center of the pastry. Add sliced tomatoes and the tofu feta. Top with chopped walnuts and dried oregano. Fold the edges of the pastry into itself, until the shape resembles a galette. 8. Bake in a preheated oven in 180°C for 25 minutes or until puff pastry is golden brown. Top with chopped parsley for garnish, if desired.
Let us know what do you think of the recipe below and share it with your friends :)
Happy cooking!
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