Vegan Spinach Puffs
These vegan spinach puffs wrap a savory tofu-and-spinach filling in flaky puff pastry for an easy, crowd-pleasing snack or appetizer. Golden, crisp, and ready in under an hour.
Ingredients
- 2 sheets puff pastry vegan, thawed
- 2 cups tofu crumbled
- 6 cups spinach
- 1 onion chopped
- 2 cloves garlic minced
- olive oil to taste
- oregano to taste
- salt to taste
- pepper to taste
Instructions
- Heat 1-2 tablespoons of olive oil in a pan over medium heat.
- Add the minced garlic and chopped onion and saute until fragrant.
- Once the onion is translucent, add the crumbled tofu and cook for 3-5 minutes.
- Add the spinach and season with salt, pepper, and oregano. Cook for 1 more minute, then remove from the heat and let cool.
- Cut the puff pastry into squares (about 10 x 10 cm). Place 1 to 1.5 tablespoons of the tofu mixture on each square, then fold and pinch the edges shut like an envelope.
- Bake at 180C (350F) for about 25 minutes, until golden and puffed.
Notes
Serve warm for the flakiest texture. Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in the oven (not the microwave) to keep the pastry crisp. The unbaked puffs also freeze well.