LEEK BASKETS WITH CRISPY TOFU BITS

The dough forms well, does not fall apart, and is pleasant to work with. You can add any previously stewed vegetables to the baskets. Personally, I love the sweet taste of stewed leek and its velvety texture. Leek baskets can be served for dinner with salad or alone as an appetizer. But why not pack them for lunch? Add garlic sauce or plain, natural yogurt and have a tasty break at work or at school:) Good luck!

Ingredients:

dough for 7 baskets

dough:

• 400 g of flour
• 170 g of cold margarine
• 100 ml of cold water
• 1 teaspoon of salt

stuffing:

• olive oil
• 600 g leek
• salt pepper

crispy tofu bits:

• 125 g natural tofu
• 1 tablespoon olive oil
• salt and pepper
• 1/4 teaspoon of smoked paprika powder
• a pinch of chili powder
• 1/4 granulated garlic
• 1 tablespoon of soy sauce

• plant-based yogurt
• plant-based milk for brushing the baskets

Instruction:

1. Sift the flour before adding the remaining ingredients.
2. Add salt and mix.
3. Cut the margarine into small cubes and put it in a bowl with flour.
4. Knead the dough, adding water a little at a time (I use a thermomix).
5. Cover the dough and put it in the fridge for at least 30 minutes. You can prepare dough in the evening and finish the dish the next day.
6. While the dough rests in the cold, you have time for the filling. Pour 3 tablespoons of olive oil into a large pan and fry the leek until soft. Season with salt and pepper.
7. In another pan, fry finely chopped tofu. Add spices and soy sauce. Fry until brown.
8. Set the oven to 190 degrees Celsius.
9. Roll out the dough to a thickness of about 3 mm and cut out circles with a diameter of about 15 cm. 
10. Put 1 tablespoon of filling in the center of each pancake and form a basket.
11. Spread leek baskets with plant-based milk.
12. Put it in the oven for about 45 minutes until golden brown.
13. Serve the baskets with yogurt or other favorite sauce. Sprinkle with the crispy tofu bits.