Preheat the oven to 220 degrees (top and bottom heat).

For the filling, roughly chop the smoked tofu, place it in a deep bowl and purée it with a hand blender.

Peel and finely chop the onion and garlic.

Heat the oil in a frying pan and gently fry the onion and garlic over a medium heat until translucent. Finely chop the parsley.

In a bowl, mix the onion, garlic and parsley with the smoked tofu, 5 tablespoons of vegan cream, paprika and mustard, then season with salt and a little pepper.

Roll out the puff pastry into a rectangle and cut into equal-sized triangles. Place 1–2 teaspoons of filling on the wide end of each triangle. Fold the corners from the wide edge of the pastry slightly over the filling, press down gently and roll up to the tip.

Place the croissants on a baking tray lined with baking paper and brush with the remaining tablespoon of vegan cream. Bake in a preheated oven for about 15 minutes.