Well it's been a rough week in the markets. Hopefully this recipe will help "puff" things up.

Tofu puffs are tofu fried in a way that makes them puffy and airy inside, making them ideal for stuffing. This recipe is normally done by stuffing them with dace paste and frying, but since I can't get dace paste here in Poland, I'm going to go fusion.

Ingredients

• 1 pkg tofu puffs
• cheese (any kind will do, as long as it melts)
• 1 can of salmon (any canned fish you want)
• 1/4 carrot
• some onion
• 2 dollops of mayonnaise
• pepper
• dash of soy sauce

Method

• Finely chop the carrot and onion.
• Drain the can of salmon as much as you can.
• Put everything in a bowl, add the mayonnaise, pepper, dash of soy sauce and mix.

• Slice the tofu puffs in half. Choose the direction that gives you the most surface area.
• Place the tofu puffs on a baking sheet (inside up -- I think that's obvious, but you never know, right?).
• Top the tofu puffs with the salmon mix and add a some cheese on top of that. Grated cheese is better, but I'm lazy so I used sliced cheese.

• Place in the oven at 200° C for 5 minutes. Then turn on it on broil for 1 minute to brown the cheese. These times are approximate, so just watch it. If a watched pot never boils, then a watched...um...thing in the oven never burns, right?

As you can see, this is basically a tuna melt. So you can replace the salmon mix with your favourite fish-mayonnaise recipe. If you can't find tofu puffs, this also works with baguettes, although it will lose the extremely light, crispy texture of the tofu puffs.

You might also have noticed that some of my puffs did not have any topping. I ran out! But that doesn't matter. You can even just toast tofu puffs in the oven (not even slicing!) and dip them in soy sauce for a great snack.