Ingredients

The following ingredients have 4 Servings
  • 1 lb. extra firm tofu (drained)
  • 2 tbsp. soy sauce
  • 2 tbsp. lemon juice
  • 2 tbsp. nutritional yeast
  • black pepper to taste
  • 2 tbsp. olive oil
  • 3 cups finely chopped cremini mushrooms
  • 1 onion (diced)
  • 2 garlic cloves (minced)
  • 4 cups finely chopped fresh spinach (lightly packed)
  • 2-4 tbsp. finely chopped fresh dill (optional)
  • kala namak, (to taste, optional, for extra eggy flavor)
  • 1 sheet vegan puff pastry (about 8 oz., thawed if frozen)

Instruction

  • Place tofu, soy sauce, lemon juice, nutritional yeast and pepper into food processor and blend until smooth, stopping to scrape down sides of bowl as needed.
  • Coat the bottom of a large skillet with oil and place over medium heat. Add mushrooms to skillet in a single layer. Cook until lightly browned, about 5 minutes. Add onion and sauté until softened, about 5 minutes. Add garlic, spinach and dill, if using, and flip a few times, just until spinach is wilted, about 1 minute. Remove from heat and fold in tofu mixture. Season with kala namak to taste, if using.
  • Preheat oven to 400°. Lightly oil 4 ramekins (I used 5 1/2 inch ramekins, but something a bit smaller would work as well).
  • Place puff pastry sheet on a lightly floured surface and roll to about a 16 inch square (can roll smaller if using smaller ramekins). Cut into 4 squares and line each ramkein with a puff pastry square.
  • Divide tofu mixture into ramekins and smooth out the top with a spoon. Bake until tofu mixture and puff pastry crust are lightly browned, about 20 minutes.
  • Serve warm.