Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
In a small bowl, mix the berries and cornstarch together. Set aside.
Drain any excess liquid from the soft tofu and mash until smooth in a separate bowl. Stir in the honey and vanilla.
Roll out the puff pastry into roughly a 23×30 cm (9×12 inch) rectangle. Place onto the baking sheet. Spread the tofu on top, making sure to leave a 2.5 cm / 1 inch border. Spoon mixed berries onto the tofu.
Bake for 25 to 30 minutes, until the edges are golden brown and the fruits bubble.
Top with the pumpkin seeds or your family’s favorite nuts or seeds.
9 servings