Heat a skillet on medium heat. Add olive oil. When hot, add chopped leek and minced garlic. Cook for about 2 minutes, stirring occasionally.

Add spinach and cook until soft, for about 7 minutes. Remove from heat and let it cool.

Add dill, mint, spring onion, salt, and pepper to taste. Mix the spinach herb mixture to incorporate.

Drain any excess liquid, if necessary.

On a dry clean surface, lay out your puff pastry sheet.

Spread the spinach mixture on the rolled puff pastry, evenly.

Top with crumbled tofu.

Roll the puff pastry to make a roll.

Slice the puff pastry roll with a sharp knife starting with the middle and moving to the ends of the roll. You will get about 16 disks, 1-2cm in width each.

Place each sliced disk on a parchment paper-lined baking sheet and bake them at 200C for about 30 minutes or until golden. You may need to make these in two different batches. Make sure they don't stick to each other on the baking sheet.

Serve with your favorite sauce.