Prepare the Vegetables and Tofu:
Chop 5 spring onions.
Finely chop 300g (11 oz) mushrooms.
Drain 300g (10.5 oz) tofu and mash with a fork.
Cook the Spring Onion and Garlic:
Heat olive oil in a pan over medium heat.
Add chopped spring onions and cook, stirring for 2-3 minutes, or until the onions soften.
Add 2 minced garlic cloves and cook for another minute.
Cook the Mushrooms:
Add the finely chopped mushrooms to the pan.
Cook for about 10 minutes, stirring occasionally, until the mushrooms are tender.
Season with black pepper and salt to taste.
Cook the Spinach:
Heat 1 tsp of olive oil in a separate pan.
Add 200g (7 oz) spinach and cook, tossing for 2 minutes or until the spinach wilts.
Transfer the spinach to a sieve and press down to squeeze out as much liquid as possible.
Combine Ingredients:
In a large bowl, combine the mashed tofu, cooked spinach, mushroom, and onion mixture.
Add 1.5 tbsp nutritional yeast, 1 tsp paprika, and 1/3 cup (25g) breadcrumbs. Mix well.
Prepare the Pastry:
Place the pastry sheets on a clean work surface and cover them with a damp tea towel to prevent drying.
Brush one pastry sheet with olive oil, top with another sheet, and brush it with olive oil as well.
Spoon one-fifth of the spinach mixture along one long edge of the pastry stack, leaving a 3cm gap at each end.
Roll up the pastry to enclose the filling.
Repeat with the remaining pastry sheets and spinach mixture to make 2 more rolls.
Bake:
Preheat the oven to 200°C (390°F).
Place the rolls on a baking sheet.
Brush the rolls with olive oil and sprinkle with sesame seeds.
Bake in the preheated oven for 30 minutes or until golden brown.
Serve:
Allow the rolls to cool slightly before slicing.
Enjoy the delicious spinach and tofu bread!
Serving Suggestions
Serve this spinach and tofu bread with a side salad or a dipping sauce of your choice. It’s perfect as an appetizer, snack, or even a main dish.
Cooking Tips
Feel free to add your favorite herbs and spices to the filling for extra flavor.
Ensure the spinach is well-drained to avoid a soggy filling.
Nutritional Benefits
This recipe is rich in protein from the tofu, vitamins from the spinach and mushrooms, and dietary fiber from the vegetables and breadcrumbs. Nutritional yeast adds a boost of B vitamins and a cheesy flavor.
Dietary Information
Vegan
Dairy-Free
Can be made gluten-free with appropriate pastry and breadcrumbs
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain the crispiness.
Why You’ll Love This Recipe
Easy and Quick: Simple steps and ready in under an hour.
Nutritious and Tasty: Packed with vegetables and plant-based protein.
Versatile: Great as a snack, appetizer, or main course.
Conclusion
This Spinach and Tofu Bread is a delicious and easy vegan recipe that’s perfect for any occasion. Whether you’re making it for a quick meal or a snack, it’s sure to become a favorite. Enjoy the crispy, savory goodness and the health benefits it offers! Bon appétit!
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