(For all ingredients, please use organic versions if available)
Vegan Tofu Pastry: (Serves 4)
2 sheets vegan puff pastry (ready rolled)
150 grams firm tofu (refrigerated before and diced)
2 teaspoons soy sauce
1 teaspoon corn flour
2 teaspoons fresh ginger, grated
1 tablespoon sweet chili sauce
1 spring onion, sliced
3 teaspoons coriander, chopped
½ teaspoon orange zest

Pastry Dipping Sauce:
1 green onion, sliced
1 short Lebanese cucumber, diced
½ cup rice vinegar
¼ cup sugar 1 small red chili, sliced

Grilled Eggplant Spinach Garden Salad:
2 medium to large eggplants, sliced
Baby spinach
Mixed salad or lettuce or any green salad you like
Cherry tomatoes
Alfalfa sprouts
1 avocado

Eggplant Marinade:
3 tablespoons soy sauce
3 tablespoons water
1 teaspoon sugar

Salad Dressing:
4 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons rice vinegar

Directions (to make pastry filling):
1. Put tofu into a bowl
2. Add corn flour, ginger, soy sauce, sweet chili sauce, spring onion, coriander and orange zest
3. Stir well then store in refrigerator for 2-4 hours

Directions (to prepare eggplants):
1. Mix all ingredients to marinade eggplant in a cup
2. Dip each slice of eggplant into marinade then line up on a baking tray
3. Bake for 20 minutes at 200oC (a)

Directions (to make pastry):
1. Cut 2 pastry sheets into 8 smaller sheets
2. Put the filling onto each sheet and fold diagonally
3. Press both edges with a fork so they stick together
4. Line the pastries up on baking tray
5. Bake for 20 minutes at 220oC

Directions (to make dipping sauce for pastry):
1. Put sugar and rice vinegar into a pan, heat low and stir
2. Then pour into a bowl, add cucumber, onion and chili

Directions (to prepare salad):
1. Mix the greens with alfalfa sprouts, tomatoes, eggplants (a) and avocado
2. Pour mixture of salad dressing onto salad, spread some blackpepper and stir