Tofu Mince Cigars
Tofu Mince Cigars
Ingredients
For the Tofu Cigars
- 7 sheets filo pastry
- 450 g extra firm tofu
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cayenne
- 1/2 teaspoon oregano
- 1/2 teaspoon msg
- 2 tablespoons tamari, or light soy sauce
- 1 tablespoon tomato paste
- 1 tablespoon cornflour
- 3 tablespoons water, for slurry, plus extra as needed
- as needed oil, for frying and brushing
- as needed fresh herbs, for serving
- as needed lemon, for serving
For the Dip
- 7 tablespoons plant based yoghurt
- 2 tablespoons harissa
- 1 garlic clove, minced
- 1/2 lemon juice
Instructions
- 1
Preheat your oven to 200°C (390°F). Crumble the extra firm tofu onto a baking tray in a single layer. Bake for about 20 minutes until golden and crisp in parts, aiming for varied textures.
⏱️ 20 min•🌡️ 200
- 2
While the tofu bakes, prepare the cornflour slurry by mixing 1 tablespoon of cornflour with 3 tablespoons of water in a small bowl.
⏱️ 2 min
- 3
In an oiled pan, heat over medium-high heat. Add the diced onion and fry until softened. Then, add the 2 minced garlic cloves and cook for a further 30 seconds until fragrant.
⏱️ 7 min
- 4
Add the baked tofu to the pan with the onion and garlic, stirring to combine. Add the paprika, cumin, ground coriander, cinnamon, cayenne, oregano, and msg. Toast the spices off until fragrant, about 1-2 minutes.
⏱️ 3 min
- 5
Stir in the tomato paste and tamari until the tofu is well coated. Pour in the cornflour slurry and mix until the mixture thickens and comes together. If the mixture appears too dry, add a splash of water; it should be saucy but not overly wet.
⏱️ 3 min
- 6
Remove the tofu mixture from the heat and set it aside to cool completely before assembling the cigars. This will take approximately 20 minutes.
⏱️ 20 min
- 7
Preheat your oven to 180°C (350°F). Lay a single sheet of filo pastry out on a clean, flat surface. Spoon about 2 heaped tablespoons of the cooled tofu mixture in the center, towards one end of the pastry. Lightly brush the edges of the filo sheet with oil.
⏱️ 10 min•🌡️ 180
- 8
Fold the end of the pastry over the filling. Roll the pastry a little, then fold the sides up towards the center. Continue rolling tightly until you have a cigar-like shape. Repeat this process for all 7 cigars.
⏱️ 10 min
- 9
Arrange the assembled cigars on a baking tray. Lightly brush the tops of the cigars with oil. Bake in the preheated oven for 25-30 minutes, flipping them halfway through, until they are golden brown and crisp.
⏱️ 30 min•🌡️ 180
- 10
While the cigars are baking, prepare the harissa yogurt dip. In a small bowl, combine the plant based yoghurt, harissa, minced garlic clove, and lemon juice. Mix well until smooth.
⏱️ 5 min
- 11
Serve the warm tofu cigars immediately, garnished with fresh herbs and an extra squeeze of lemon, alongside the harissa yogurt dip.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tofu Mince Cigars
For the Tofu Cigars
- 7 sheets filo pastry
- 450 g extra firm tofu
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cayenne
- 1/2 teaspoon oregano
- 1/2 teaspoon msg
- 2 tablespoons tamari, or light soy sauce
- 1 tablespoon tomato paste
- 1 tablespoon cornflour
- 3 tablespoons water, for slurry, plus extra as needed
- as needed oil, for frying and brushing
- as needed fresh herbs, for serving
- as needed lemon, for serving
For the Dip
- 7 tablespoons plant based yoghurt
- 2 tablespoons harissa
- 1 garlic clove, minced
- 1/2 lemon juice
Instructions
- 1
Preheat your oven to 200°C (390°F). Crumble the extra firm tofu onto a baking tray in a single layer. Bake for about 20 minutes until golden and crisp in parts, aiming for varied textures.
⏱️ 20 min•🌡️ 200 - 2
While the tofu bakes, prepare the cornflour slurry by mixing 1 tablespoon of cornflour with 3 tablespoons of water in a small bowl.
⏱️ 2 min - 3
In an oiled pan, heat over medium-high heat. Add the diced onion and fry until softened. Then, add the 2 minced garlic cloves and cook for a further 30 seconds until fragrant.
⏱️ 7 min - 4
Add the baked tofu to the pan with the onion and garlic, stirring to combine. Add the paprika, cumin, ground coriander, cinnamon, cayenne, oregano, and msg. Toast the spices off until fragrant, about 1-2 minutes.
⏱️ 3 min - 5
Stir in the tomato paste and tamari until the tofu is well coated. Pour in the cornflour slurry and mix until the mixture thickens and comes together. If the mixture appears too dry, add a splash of water; it should be saucy but not overly wet.
⏱️ 3 min - 6
Remove the tofu mixture from the heat and set it aside to cool completely before assembling the cigars. This will take approximately 20 minutes.
⏱️ 20 min - 7
Preheat your oven to 180°C (350°F). Lay a single sheet of filo pastry out on a clean, flat surface. Spoon about 2 heaped tablespoons of the cooled tofu mixture in the center, towards one end of the pastry. Lightly brush the edges of the filo sheet with oil.
⏱️ 10 min•🌡️ 180 - 8
Fold the end of the pastry over the filling. Roll the pastry a little, then fold the sides up towards the center. Continue rolling tightly until you have a cigar-like shape. Repeat this process for all 7 cigars.
⏱️ 10 min - 9
Arrange the assembled cigars on a baking tray. Lightly brush the tops of the cigars with oil. Bake in the preheated oven for 25-30 minutes, flipping them halfway through, until they are golden brown and crisp.
⏱️ 30 min•🌡️ 180 - 10
While the cigars are baking, prepare the harissa yogurt dip. In a small bowl, combine the plant based yoghurt, harissa, minced garlic clove, and lemon juice. Mix well until smooth.
⏱️ 5 min - 11
Serve the warm tofu cigars immediately, garnished with fresh herbs and an extra squeeze of lemon, alongside the harissa yogurt dip.
⏱️ 2 min