Spinach and Ricotta Rolls
Ingredients
- 1 block of firm tofu (375g)
- 300g baby spinach
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 tbsp savoury yeast flakes
- 1 tbsp olive oil
- 1/2 lemon juice
- 1 tsp miso paste
- 3 sheets puff pastry, thawed
- salt
- pepper
- sesame seeds to sprinkle on top
Preparation
In a pan cook the onion & garlic until soft. Add the spinach & cook until wilted & add to a blender
Add the rest of the ingredients and blend together
Preheat oven to 200°C
Cut puff pastry sheets in half lengthways and spoon mixture in a long line going down the middle. Brush edges with water
Fold the pastry over the filling and roll to seal (video of this in my highlights) cut them in half and make small cuts on top
Place on a lined tray and brush the tops with water, sprinkle with sesame seeds and bake for 20 mins at 200°C until tops are golden