Vegan filling for puff pastry bags

Cut the broccoli and steam it. Rehydrate the dried tomatoes in hot water (for 20 minutes). Crumble the tofu with your hands.

Cut the half onion into julienne strips and fry. I added vinegar of modena. Once it is ready, remove from the heat.

Chop the mushrooms and fry them in a frying pan with a little EVOO until golden brown along with the tofu.

When the broccoli is ready, finely chop it and add it to the pan with the mushrooms when they are almost done.

Once the sun-dried tomatoes are rehydrated, drain and chop them. Add them to the pan along with the onion.

Mix it all together and leave it over low heat for a few minutes. Add the spices you want. When it is ready it can be used to fill the puff pastry or eat it as it is.