Puff pastry filled with peanut sauce (satay roll)

Preheat the oven to 220°C/425°F and line a baking sheet with parchment paper.
Drain and press the tofu for at least 10 minutes. I pressed my tofu while I was preparing the peanut sauce.
If you use frozen puff pastry sheets, put them in the fridge to defrost. They will be easy to work with in the inbetween stage of frozen and completely thawed.

Put a saucepan over low heat and add in the peanut butter and the sambal. Mix together. The peanut butter with melt which will make it easier to stir.
Add the brown sugar and the sweet soy sauce and mix together again. Gradually add in the coconut milk while stirring, making sure the peanut butter and the coconut milk are combined.
You're looking for a nice and smooth sauce!
Definitely taste and adjust. If you think it needs more liquid, add more coconut milk. If it's too runny, add more peanut butter.
Slowly let the sauce come to a soft boil. Then turn off the heat and set the peanut sauce aside.

Once your tofu is pressed you're going to crumble it. I just use a fork which was very easy to do!
I actually prefer this recipe with a storebought vegan mince meat replacement, but I thought tofu would be a more accessible ingredient. If you do have access to vegan meat crumbles, definitly use those as it will be even better!

Heat up a bit of oil in a pan and add in the tofu. Sauté for about a minute, then add in the sambal and the onion and garlic powder. Stir it together and sauté for maybe 3 minutes. Add in the peanut sauce and mix everything together. Turn off the heat.

Take a square of puff pastry and add a scoop of the filling, but don't overdo it. Fold it over carefully and press down the sides with your fingers. Seal the edges by pressing with a fork. Repeat with the rest until you're out of filling. Place the rolls on the previously lined baking sheet. Make sure they have a bit of room as they will puff out a bit. You probably have to bake it in multible batches.
Brush them with some oil or unsweetened vegan milk and then sprinkle some breadcrumbs on top. Cut a few lines on the top of the rolls so the air can escape, but make sure you don't cut all the way to the bottom!
Then bake for 20 minutes on 220°C/425°F or until they are golden brown! The nutritional values are for 1 roll!