1 tsp olive oil
10 oz kale (1 large bunch)
2 cloves garlic, chopped
5-6 mushrooms, sliced
1/2 tsp dried dill
salt and fresh ground pepper to taste
8 oz. (1/2 block) firm tofu
1 tsp grainy mustard
2 Tbsp nutritional yeast
1/8 tsp salt
1-2 tsp lemon juice
1/4 tsp vegetable broth powder (optional)
1 sheet puff pastry
Set the puff pastry out to thaw. Preheat the oven to 400 degrees.
Mash the tofu. Add the mustard, nutritional yeast, salt, lemon juice and veggie broth powder and mix well. Set aside.
Heat the olive oil in a large frying pan. Add the mushrooms. Saute for 5 minutes. Add the garlic and kale and stir-fry for another 2-3 minutes. Stir in the dill, shake in some salt and pepper and remove from heat.
Spread the kale-mushroom mixture in the bottom of a greased baking dish. Spread the tofu mixture on top (or mix it in). Top with the puff pastry sheet, smear with olive oil and bake for 40 minutes or until golden and puffed up.
