Tofu Sausage

1. Start by pressing 800 g of extra-firm tofu well to drain as much water as possible.
2. Pull out the vegan puff pastry; 3 x 397 g packets to thaw fully and preheat the oven to 400⁰F (200⁰C).
3. While the tofu presses, add 90 ml soy sauce, 156 ml tomato paste, 30 ml nutritional yeast, 30 ml garlic powder, 30 ml onion powder, 15 ml liquid smoke, 15 ml crushed fennel seeds, 2.5 ml cayenne pepper, 2.5 ml salt, and 30 ml olive oil to a large bowl and mix until smooth. Taste it now and adjust salt or heat before the tofu goes in.
4. Crumble the pressed tofu into pea-sized pieces directly into the bowl.
5. Use a fork to coat everything really well, breaking the tofu down as you go. Smaller bits are better here and give a more sausage-like texture.
6. Spread the tofu mixture evenly onto a lined baking sheet, making sure it is not piled up.
7. Bake for 25 to 30 minutes, stirring well at the 15-minute mark, so it browns evenly.
8. Once done, transfer the tofu sausage to a bowl and let it cool completely.
9. Place it in the fridge to speed up the process if you’re in a rush. Hot filling can melt the pastry.
10. Keep the oven on.

Assemble and Bake the Sausage Rolls

1. Divide each packet of 397 g vegan puff pastry into 2 portions and roll each out in a rectangle, on a lightly floured surface, until slightly thinner, and cut into it using a sharp knife or pizza cutter.
2. Cut each rectangle into three even-sized strips. 
3. Divide the cooled tofu sausage evenly.
4. Scoop out enough of the mixture and place it along one edge of the pastry of the dough and shape it, sausage-like.
5. Leave some dough, with no filling on the back end of the filling, and then roll it up snugly.
6. Lightly moisten the front edge with water to seal, just like you would do sealing an envelope.
7. Place the roll seam side down and prick the top a few times with a fork to release steam. Repeat with the remaining pastry and filling.
8. Arrange the rolls on a lined baking sheet, leaving a little space between them.
9. Bake at 400⁰F (200⁰C) for 18 to 20 minutes, or until puffed and golden brown. 
10. Cool slightly before serving or let them cool completely and freeze for later.
11. Reheat straight from frozen at 375⁰F (190⁰C) until hot and crisp.