Croissants are always a hit on the Easter table. With this recipe you can make your own vegetable croissants! Delicious with savory toppings such as scrambled tofu, mushrooms and avocado.
Ingredients:
- 375 g tofu
- 250 g mushrooms, sliced
- 250 g flour
- 20 g sugar
- 125 g + 20 g margarine, room temperature
- 7 g dried yeast
- 150 ml warm water
- 10 g fresh chives, finely chopped
- 2 avocados, sliced
- 2-3 tbsp soy milk
- 2 tsp nutritional yeast flakes
- 1 tsp turmeric
- ½ tsp salt
- Sunflower oil
- Salt and pepper
Preparation
- Put the flour together with the yeast and sugar in a bowl. Add the water to the bowl and stir the ingredients together. Let the whole stand in a warm place for 15 minutes so that it starts to bubble, this means that the yeast becomes active.
- Add the salt and 20 grams of margarine to the dough and knead it with your hands into a firm dough. This will take about 10 minutes.
- Put the dough ball back in the bowl and cover with cling film or a clean tea towel and move the bowl to the refrigerator. Leave the dough in the fridge overnight to allow it to rise.
- Cut two sheets of cling film of 20 x 20 cm. Place a sheet of cling film on a cutting board and place 125 grams of margarine in the center of the sheet. Cover the margarine with the other sheet. Using a rolling pin, roll out the margarine into a large square that stays just within the edges of the cling film. Place the rolled out margarine back in the refrigerator.
- Remove the dough from the refrigerator and roll out the dough on a floured surface until the dough measures 30 x 40 cm and is in the shape of a diamond in front of you.
- Remove the margarine from the refrigerator and remove the top sheet. Place the margarine, cling film side up, in the center of the rolled out dough as a square. You then get a dough in the shape of a diamond with a square piece of margarine on top. Then fold the sides of the dough in over the margarine. Also fold the top and bottom of the dough over the margarine so that you get a dough envelope filled with margarine. Close all edges tightly so that no margarine comes out of the envelope. Then carefully roll out the dough (in the same direction) into a rectangle of about 40 x 20 cm with a thickness of 5 mm. When the rectangle is in front of you with the short side facing you, fold the top and bottom inwards so they meet in the middle. Place the dough in the fridge for 20 minutes and then repeat this step four times.
- Roll out the dough one last time into a rectangle. Then cut the dough into six pizza slices.
- Roll the tips one by one from the wide side towards the tip into croissants. Divide the croissants on a baking tray lined with baking paper and place a clean, damp tea towel over it. Let the dough rise for 2.5 hours in a warm place.
- Preheat the oven to 200 °C.
- Gree the croissants with soy milk and bake them in the preheated oven for 20 minutes until they are golden brown.
- Meanwhile, crush the tofu under a heavy pan in the sink. Doing this removes most of the moisture. Let it stand for 15 minutes. Then cut the tofu into cubes. Then crumble the tofu cubes by hand and store on a plate until use.
- Heat sunflower oil in a frying pan and fry the mushrooms on a high heat for 2-3 minutes until they have released most of the moisture. Crumble the tofu cubes, add them to the pan and stir-fry for 5 minutes. Add the nutritional yeast and turmeric and stir-fry for another minute. Add the chopped chives and stir the scrambled tofu one more time.
- Serve the croissants with the avocado, scrambled tofu and fried mushrooms.
Hint! Do you have less time? Then opt for toast instead of croissants!
Recipe and image: #zokanhetook
Read Santé digitally
Now from €1.99
To the digital kiosk
