Christmas wreath with smoked tofu


  • 2 rolls of vegan puff pastry
  • 200 gr of smoked tofu
  • 100 ml of vegetable broth
  • 1 medium-sized yellow flesh potato
  • 200 gr of savoy cabbage
  • 10 walnut kernels
  • 1/2 leek
  • 2 tablespoons of extra virgin olive oil
  • Rosemary to taste
  • Thyme to taste
  • Salt and pepper

Open the pastry and keep at room temperature.


Meanwhile, peel and wash the vegetables on running water.

Peel the potatoes and cut into cubes, cut the cabbage into thin strips, cut the leeks into thin slices.

With a knife, chop the walnut kernels.

Cut the tofu into small cubes.

In a non-stick frying pan add the extra virgin olive oil and let the leeks sauté.

Add the chopped walnuts and sauté for a few minutes, then the diced potatoes, tofu and the cabbage in strips. Stir and cook for two minutes.

Pour the broth, add the chopped herbs, cover and cook over medium-low heat for 10-15 minutes or until the vegetables are tender, cooked and al dente.

Add pepper, mix and let it cool, adding salt if necessary.


On a puff pastry disk, place a bowl in the center to help define the space and distribute the cold filling around.

Remove the bowl and place the second puff pastry disk on top, making the dough stick well throughout the filling.

Place the bowl again in the center to outline an exact circle.

Fold the outer edges of the puff pastry over themselves to create a “lacy” movement all around.

Now cut the inner circle with a knife into two parts first, then each part in half and finally in half again, until you get 8 slices or triangles. (as shown in the image).

Now gently pull each slice out and add a drop of water to moisten it, making it stick well to the outside edge.

Brush the wreath with a mixture made with a tablespoon of water and a spoon of oil.

Transfer the wreath to a baking sheet with parchment paper and bake. (To simplify, without damaging the wreath, you can work directly on the baking sheet, keeping the puff pastry parchment paper)


Bake the wreath in a preheated oven, static mode, at 200°C for 20-25 minutes, until it’s golden.

If you use a convection oven, reduce the cooking time by a few minutes, and in any case, until the dough is golden brown.

Remove from the oven and let it cool completely before decorating with a red ribbon.

The wreath is also excellent cold.

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