Dried tofu leaf with sweet, raw parsnip and mint

Dried tofu leaf with sweet, raw parsnip and mint

A vegan appetizer (canapé) or snack, makes 20 pieces

1 small egg plant cut in long, thin strips

4 tofu leaves (bean plant skins)

1 parsnip-peeled

2 tablespoons of walnut oil

A few fresh mint leaves-chopped

Very fine grater

Bring water to the boil in large pan, salt to taste and cook the egg plant strips in this for 2-3 minutes, drain them in a colander and press as much moisture out as possible.Cook the tofu leaves in the same water for 1-2 minutes until they are soft.Drain the tofu leaves,

Lay two leaves over each other(they often have holes in them) on a work surface, thus overlapping.

Grate the parsnip, using a very fine grater.Mix the raw parsnip with the drained egg plant, walnut oil, salt &  freshly ground pepper to taste.Divide half of the turnip filling in one line over the double tofu leaf and roll the whole thing up as a sushi.Do the same with the rest of the tofu leaves and parsnip filling. Cut each tofu roll in 10 pieces. Nice with a good sherry.

Have changes a few things.You didn’t mention aubergine in the title, only in the recipe ingredients.

Then you say ” druk zoveel vocht uit” , I added as much moisture as possible.  (aubergines).Not sure if you want to change this yourself?