Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tofu | 100g firm | 76 |
| Honey | 1 tbsp (21g) | 64 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pastry | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 375 mL (1 ½ cups) frozen mixed berries
- 30 mL (2 tbsp) cornstarch
- 1 package (300 g/10.5 oz) soft tofu
- 15 mL (1 tbsp) honey
- 5 mL (1 tsp) vanilla extract
- 1 sheet (225 g/8 oz) puff pastry, thawed
- 125 mL (½ cup) unsalted pumpkin seeds
Directions
Preheat the oven to 190 °C (375 °F) and line a baking sheet with parchment paper.
In a small bowl, mix berries and cornstarch together. Set aside.
Drain excess liquid from the tofu. In a separate bowl, mash until smooth and stir in honey and vanilla extract.
Roll out the puff pastry into roughly a 23x30 cm (9x12 inch) rectangle. Place onto the baking sheet. Spread tofu on top, making sure to leave a 2.5 cm (1 inch) border. Spoon mixed berries onto tofu.
Bake for 25 to 30 minutes, until the edges are golden brown and fruits bubble.
Remove from the oven and top with pumpkin seeds or your family’s favorite nuts or seeds.