Ingredients:
2 tbsp high heat oil, neutral taste
1 tsp dried oregano
1 pkg Nasoya® Extra Firm tofu
5 cloves roasted garlic
½ tsp sea salt
½ tsp ground pepper
2 tbsp light miso paste
2 tbsp red wine vinegar
2 tbsp fresh lemon juice
Grated zest from 1 lemon
1 tbsp brown rice syrup
1 tbsp fresh thyme
4 cups spinach, tightly packed
1 pkg frozen puff pastry sheets, thawed
1 tbsp sesame seeds, optional
Preparation Method:
Preheat oven to 400°F.
In a large pan, combine oil, oregano and crumbled tofu. Add roasted garlic, sea salt, black pepper, miso, vinegar, lemon juice and zest, brown rice syrup and thyme. Cook for about 5-7 minutes, stirring occasionally, until tofu appears slightly dry and golden. Add spinach to tofu mixture in small bunches and cook until wilted. Remove excess water once cooked.To Assemble: Slice each sheet of thawed puff pastry into 4-inch squares. Add about 2 tbsp filling to upper left corner of each square.Fold puff pastry in half over filling to create a triangle. Seal edges by pressing with a fork. Make 2 small slits in the top of spanakopita. Repeat for remaining puff pastry. Top with sesame seeds, if using.Place on a large baking sheet, lined with parchment paper or a silicone baking mat (or use cooking spray). Bake for about 20 minutes, or until crispy and golden.
See more at: http://www.nasoya.com/recipes/spanakopita-tofu-feta?recipe_product_type=Tofu&recipe_dish_type=&recipe_diet_type=Dairy%20Free&recipe_keyword=&id=321#sthash.QTKhVQGh.dpuf
No comments:
Post a Comment