These spinach and tofu rolls are great to eat at any time during the day.
Ingredients
Salt and pepper to season
2 handfuls baby spinach or kale leaves
350g extra firm tofu, crumbled
1/4 cup Vitasoy Soy & Almond Milk, plus more for glazing
3 tablespoons nutritional yeast
Squeeze of lemon juice
1 teaspoon dried basil
2 vegan puff pastry sheets
sesame seeds, to sprinkle
Method
Preheat oven to 180°C/ 160°C (fan forced) and line a baking tray with baking paper or spray with oil. Season your choice of leaves (baby spinach or kale) with salt and pepper, wilt them and add them to a bowl
Add the tofu, Vitasoy Soy & Almond Milk, nutritional yeast, lemon juice and dried basil to the bowl and season with salt and pepper. Divide the mixture between 2 sheets of puff pastry. Spoon along the side and roll up to enclose. Brush the pastry top with Vitasoy Soy & Almond milk. Sprinkle with sesame seeds.
Bake for 15 minutes or until lightly browned and puffed up. Slice and serve immediately
