185min 4 ppl
Vegan Spinach and Silken Tofu Puff Pastry
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 10 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 16g
Carbs 38g
Fats 29g
About this dish
Golden vegan puff pastry parcels hide a filling that swaps the classic eggy béchamel for a silken tofu cream blitzed until glassy-smooth, seasoned with nutritional yeast, miso and Dijon for real depth. Wilted spinach folds through for colour and bite, and a scatter of black sesame over the scored border finishes each parcel with a nutty crunch.
Allergy Info
Gluten, Soya, Sulphites, Sesame, Mustard
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Fresh spinachwashed and stems removed500 g
- White onionfinely diced1 medium
- Garlic clovesminced4 cloves
Dairy & Eggs
- Plant-based milkfor brushing2 tbsp
Dried Goods
- Silken tofudrained500 g
- Ready-rolled vegan puff pastry1 sheet (320 g)
- Nutritional yeast2 tbsp
Spices & Seasonings
- Nutmegfreshly grated0.5 tsp
- Fine sea salt0.5 tsp
- White pepper0.25 tsp
- Black sesame seedsfor topping1 tsp
Oils & Condiments
- Olive oil3 tbsp
- White miso paste1 tbsp
- Dijon mustard1 tsp
Utensils
- High-speed blender
- Baking sheet
- Parchment paper
- Sharp knife
- Large skillet
- Tongs
- Pastry brush
Method
1
Blend the drained silken tofu, nutritional yeast, miso paste, Dijon mustard, nutmeg, salt, and white pepper in a high-speed blender until completely smooth and no lumps remain. Set aside.
Approx. 2 minutes
2
Unroll the puff pastry sheet and cut it into 4 equal rectangles. Score a 1 cm border around the edge of each rectangle with a sharp knife, cutting only halfway through the pastry. Transfer to a baking sheet lined with parchment paper and refrigerate while you prepare the filling.
Approx. 0 minutes
3
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 6–8 minutes, stirring occasionally, until softened and translucent but not coloured.
Approx. 7 minutes
4
Add the garlic and cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
5
Add the spinach in three batches, tossing with tongs, and cook for 3–4 minutes until fully wilted and any excess moisture has evaporated from the pan. Remove from heat and let cool for 5 minutes.
Approx. 9 minutes
6
Roughly chop the cooled spinach mixture and fold it into the tofu cream until evenly combined. Taste and adjust seasoning.
Approx. 0 minutes
7
Preheat the oven to 200°C (fan 180°C / 400°F). Remove the pastry rectangles from the refrigerator and press the centre of each rectangle gently to create a slight well within the scored border.
Approx. 0 minutes
8
Divide the spinach and tofu filling evenly among the four pastry rectangles, spreading it within the scored border. Brush the exposed pastry border with plant-based milk and scatter black sesame seeds over the border.
Approx. 0 minutes
9
Bake for 22–25 minutes until the pastry is deeply golden, puffed around the edges, and the base sounds hollow when tapped.
Approx. 23 minutes
10
Remove from the oven and rest for 3 minutes before serving.
Approx. 3 minutes
