These spinach and tofu bread rolls are a delightful, savory dish that’s both satisfying and healthy. The combination of sautéed spring onions, mushrooms, and spinach, paired with the creamy texture of mashed tofu, makes for a delicious filling that’s perfectly wrapped in crispy pastry sheets. The addition of nutritional yeast gives the filling a cheesy flavor, while the paprika adds a subtle smokiness. Topped with sesame seeds, these rolls are golden and crispy on the outside while tender and flavorful on the inside. Perfect as a snack, appetizer, or light meal, these rolls are vegan-friendly, easy to make, and guaranteed to please.

Preparation Time

• • Total Time: 45 minutes

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Ingredients

• • 5 spring onions, chopped
  • 300g (11 oz) mushrooms, finely chopped
  • 300g (10.5 oz) tofu, drained and mashed

• • 2 garlic cloves, minced
  • Olive oil (for cooking)
  • Black pepper and salt to taste

• • 200g (7 oz) spinach
  • 1.5 tbsp nutritional yeast
  • 1 tsp paprika

• • 1/3 cup (25g) breadcrumbs
  • Pastry sheets (about 6 sheets)
  • Sesame seeds (for topping)

Directions

1. 1. Prepare the Vegetables and Tofu:

      • • Chop 5 spring onions.
      • Finely chop 300g (11 oz) mushrooms.
      • Drain 300g (10.5 oz) tofu and mash it with a fork until smooth.

1. 1. Cook the Spring Onion and Garlic:

      • • Heat olive oil in a pan over medium heat.
        • Add chopped spring onions and cook, stirring for 2-3 minutes, or until the onions soften.
      • Add minced garlic cloves and cook for another minute until fragrant.
   2. • • Add the finely chopped mushrooms to the pan.
        • Cook for about 10 minutes, stirring occasionally, until the mushrooms are tender and most of their moisture has evaporated.
        • Season with black pepper and salt to taste.

          Cook the Mushrooms:

   3. Cook the Spinach:

      • • Heat 1 tsp of olive oil in a separate pan.
      • Add 200g (7 oz) spinach and cook, tossing for 2 minutes or until the spinach wilts.
      • Transfer the cooked spinach to a sieve and press down to squeeze out as much liquid as possible. Set aside.

1. 1. Combine Ingredients:

      • • In a large bowl, combine the mashed tofu, cooked spinach, mushroom, and onion mixture.
        • Add 1.5 tbsp nutritional yeast, 1 tsp paprika, and 1/3 cup (25g) breadcrumbs. Mix well until everything is fully combined.

   2. Prepare the Pastry:

      • • Place the pastry sheets on a clean work surface and cover them with a damp tea towel to prevent them from drying out.
      • • Brush one pastry sheet with olive oil, top with another sheet, and brush it with olive oil as well.
        • Spoon one-fifth of the spinach mixture along one long edge of the pastry stack, leaving a 3cm gap at each end.
        • Roll up the pastry to enclose the filling tightly.
      • Repeat the process with the remaining pastry sheets and spinach mixture to make 2 more rolls.

   3. Bake:

      • • Preheat the oven to 200°C (390°F).
        • Place the rolls on a baking sheet lined with parchment paper.
        • Brush the rolls with olive oil and sprinkle with sesame seeds for added crunch and flavor.
      • Bake in the preheated oven for 30 minutes, or until golden brown and crispy

   4. Serve:

      • Allow the rolls to cool slightly before slicing.
      • Serve immediately as a delicious snack or appetizer

Serving Suggestions

• • Serve these spinach and tofu bread rolls with a side salad for a light meal.
  • They are perfect for dipping into a variety of sauces, such as vegan sour cream, tomato salsa, or a simple soy sauce and sesame oil dip.

• For a more substantial meal, serve with roasted vegetables or a quinoa salad for added nutrition and flavor.

Cooking Tips

• • Ensure that the spinach is well-drained before adding it to the mixture to prevent the rolls from becoming soggy.

• If you prefer a richer filling, you can add vegan cheese or nutritional yeast in place of regular cheese for a cheesy flavor without the dairy.
• Use a non-stick baking sheet or parchment paper to prevent the rolls from sticking and to ensure even baking.

Nutritional Benefits

• • Spinach: A powerhouse vegetable, spinach is high in vitamins A, C, and K, as well as iron, which supports healthy blood circulation and overall energy levels.
  • Tofu: Rich in plant-based protein, tofu is an excellent source of amino acids and is beneficial for muscle repair and growth. It’s also packed with calcium, which supports bone health.
  • Mushrooms: Low in calories and packed with antioxidants, mushrooms are great for boosting the immune system and maintaining overall health

• Garlic: Known for its anti-inflammatory and immune-boosting properties, garlic has been shown to lower blood pressure and support heart health.
• Nutritional Yeast: Packed with B vitamins, including B12, which is often lacking in vegan diets, nutritional yeast is a fantastic addition for both flavor and nutritional value.

Dietary Information

• • This recipe is vegan and vegetarian, perfect for anyone following plant-based diets.
  • It’s high in protein and rich in fiber, thanks to the tofu, spinach, and mushrooms.
  • Low in carbs, making it suitable for low-carb diets, especially if served without bread or alongside a salad

Storage

• • Leftover rolls can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the rolls in the oven at 180°C (350°F) for 10 minutes to maintain their crispy texture.

• They can also be frozen for up to 1 month. Allow them to cool completely before storing in a freezer-safe container. Reheat them in the oven once thawed for best results.