Tofu Pockets

Name: Tofu Pockets
Yield: Serves 6
Ingredients: 3 to 4 mushrooms, chopped; 1 teaspoon pink or sea salt; ¾ cups (170 g) ice-cold vegan margarine; Sesame seeds, poppy seeds, or dried herbs such as oregano or basil, for garnish; 2 tablespoons vegan margarine or olive oil; ½ large onion, finely minced; 2 tablespoons minced fresh herbs, such as parsley, thyme, or marjoram; ¼ teaspoon ground turmeric; 1 teaspoon Bajan Seasoning; 2 tablespoon Bragg Liquid Aminos; ½ carrot, grated; 1 teaspoon sugar; 1 pound (454 g) tofu, frozen, pressed, and crumbled by hand (see Island Tip); 1 celery stalk, finely minced; 1 bell pepper, finely chopped; 1 cup (120 g) whole wheat flour; 1 cup (125 g) unbleached flour; ½ teaspoon black salt; ¼ cup (60 ml) nondairy creamer; 1 shallot, minced finely; Pinch of black pepper; Large pinch of curry powder; ¼ cup (60 ml) ice-cold water, plus more as needed

Preparation info

Serves
6

Difficulty
Medium

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

These pockets are portable, filling, and nutritious. I love to make this recipe before I fly because I know there won’t be any vegan options on the flight. I take some with me, leave the rest in the freezer, and heat them up on the day I come back home.

Ingredients

Tofu Pocket Pastry

1 cup (120 g) whole wheat flour
1 cup (125 <

Vegan
Breakfast
Microwave
Caribbean

Method

To make the pastry, mix flours, salt, and sugar in a large bowl. Rub the margarine in with a pastry blender, fork, or your fingers until it resembles coarse bread crumbs. Slowly add the cold water and quickly form a dough ball. Wrap in parchment paper and set aside.
To make the filling, melt the margarine in a medium skillet over medium heat. Add the