Baked Vegan Parcels
8,7 / 10
Mix soy sauce, sherry, sesame oil and the ginger. Add the tofu to the soy sauce mixture and stir. Marinate 30 minutes.
Moisten the wakame seaweed with a damp pastry brush and cut into thin strips.
Cut four sheets of parchment paper and spread them on the worktop.
Add the strips of wakame and cubes of tofu with the marinade into a bowl of the carrots and courgettes. Mix well.
Divide the mixture between the sheets of paper and close the papillotes by tying them with kitchen twine. Place the packets into a large a steamer and cook 15 minutes.
Serve at the end of cooking as an appetizer or accompaniment to baked fish.