Vegan Tofu Flaounes

Ingredients (for 10 flaounes):
Stuffing:
300 g firm tofu
1 cup white zea flour
1 tb dry yeast
1 tb nutritional yeast
1 tsp turmeric
1/4 tsp mahleb powder
1/4 tsp mastic powder
½ tsp cinnamon
1 tsp salt
½ cup spearmint, finely chopped
4 tb sultanas, optional
¾ cup canned coconut milk with 50-70% coconut extract (stir the content of the can first)

Dough:
1 cup canned coconut milk with 50-70% coconut extract (stir the content of the can first)
1 tb dried yeast
2 tsp coconut sugar
4 tb olive oil
1 tsp cinnamon
1/4 tsp ground mahleb
1/4 tsp mastic powder
1 tsp salt
320 g white zea flour

Topping:
¼ cup fresh orange juice
3 tb sesame seeds



Instructions:
Stuffing:
Drain the tofu and press it with paper towels to remove excess moisture. Crumble it until it resembles grated cheese. In a bowl, combine the tofu, flour, yeast, sugar, nutritional yeast, turmeric, mahleb, mastic and salt. Add the coconut milk and mix until a firm filling forms. Stir in the mint and, if desired, the raisins. Cover and let it rest for 1 hour.

Dough:
Warm the coconut milk until it is lukewarm (not hot). Add the yeast and sugar, stir, and let it sit for 10 minutes until slightly foamy. Mix in the olive oil, cinnamon, mahleb, mastic, and salt. Gradually add the flour, kneading until the dough is soft and no longer sticky. Cover and let it rise for 1 hour.

Assembly and baking:
1. Preheat the oven to 180°C.
2. Divide the dough into 10 small balls. Roll each ball into a round disc.
3. Place a few spoonfuls of filling in the centre of the dough. Fold the sides to form either a square or a triangle shape, but leaving the centre uncovered, and press the edges with your fingers or a fork to seal.
4. Place the flaounes on a parchment-lined baking tray.
5. Mix the orange juice with the sesame seeds and brush over the pastries.
6. Bake at 180°C for 35 minutes, or until golden brown. Let them cool slightly before serving.


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