Vegan puff pastry sandwich filled with roasted asparagus

Ingredients

• 12 ounces Silken firm tofu
• 16 ounces fresh or frozen peas, thawed
• Zest of one lemon
• Garlic and onion powder to taste
• Coarse sea or kosher salt to taste
• Freshly ground black pepper
• 2 generous tablespoons nutritional yeast
• 4 tablespoons olive oil
• Vegan Orange Chipotle Mayonnaise
• 1 generous tablespoon vegan mayonnaise
• 2 generous tablespoons vegan sour cream
• 1-2 teaspoons adobo sauce, to taste
• Zest of one orange
• 1 tablespoon of olive oil
• 1 bunch of preferably, ultra thin asparagus
• Coarse sea or kosher salt to taste

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Preparation

• Combine first 7 ingredients in the bowl of a food processor fitted with a metal blade. Puree until almost smooth and then drizzle in olive oil until very smooth. Refrigerate covered.
• In a small cup or bowl, whisk together all ingredients until well combined. Refrigerate covered. Puff Pastry Bread. Slices 1 box of Pepperidge Farm puff pastry, thawed according to package directions Preheat oven to 400 degrees. Line one baking sheet with Silpat or parchment paper and have another baking sheet and Silpat or piece of parchment paper ready.
• Unfold both sheets of puff pastry and cut each lengthwise along the fold lines into three strips and then crosswise into three equal pieces. Arrange the 12 rectangles of pastry on a baking sheet, not touching. Prick the tops of each one with a fork. Cover with the remaining Silpat or piece of parchment paper and top with second baking sheet. Place on rack in the lower third of your oven and bake for 20-25 minutes or until golden brown. Remove to a rack and allow to cool almost to room temperature. Meanwhile prepare and roast asparagus.
• Pour olive oil into a roasting pan. Add asparagus, toss lightly to coat, and sprinkle with salt to taste. Place on a rack above puff pastry and roast for 10-15 minutes, stirring once, until tender, but beginning to wither and develop slight caramelization. Remove from oven and allow to cool slightly.
• Spread a nice layer of Vegan Green Pea Hummus on half of the puff pastry slices. Top each with 1/6th of the asparagus. Turn the remaining puff pastry slices upside down and spread with a thin layer of the Vegan Orange-Chipotle Mayonnaise. Then place them, mayo side down, on top of each sandwich.