Makes 4:
Ready rolled puff-pastry (4 squares)
Olive oil (1 tbsp)
Red onion (1 large, finely sliced)
Tofu (200g - crumbled)
Soy sauce (1 tbsp)
Curry powder (1 tsp)
1) Preheat the oven to 200C/390F/Gas 6.
2) Cook the onion in olive oil, over a low heat, until soft.
3) Add the tofu, soy sauce and curry powder and cook for a couple of minutes.
4) Spoon the onion and tofu mixture into the centre of each pastry, leaving the edges clear. Wrap them.
5) Bake for 15-20 minutes until golden.
Serves 2:
Pumpkin (280g - peeled and cubed)
Zucchini (100g - cubed)
Chickpeas (280g - cooked and drained)
Seitan (200g - small cubes)
Tomato Purée (1 tbsp)
Curry powder (2 tsp)
Turmeric (1 tsp)
Olive oil
Coconut milk (200 ml)
Salt
Corianders (2 tbsp - fresh, chopped)
1) Pour a good lug of olive oil into a large saucepan and add the pumpkin, cook in low heat until the pumpkin is tender.
2) Add the zuchinni, chickpeas and seitan and cook for 5 minutes.
3) Add the turmeric, tomato, curry and coconut milk. Reduce to a low heat and simmer for 5 minutes. Check occasionally and add a splash of water if it looks a bit dry.
4) Season and scatter with fresh corianders. Serve with white rice or naan bread.
