This open Spinach Tofu Galette is a high-protein, vegan-friendly lunch option. Perfect for easy entertaining! Top with feta cheese for an extra creamy hit.

Spinach Tofu Galette

This open Spinach Tofu Galette is a high protein vegan friendly lunch option. Perfect for easy entertaining! Top with feta cheese for an extra creamy hit.

Course Main Course

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Calories 478kcal

Ingredients

2 sheets puff pastry
500 g frozen spinach thawed
1 bunch parsley finely chopped
1 brown onion finely diced
4 cloves garlic minced
1/4 tsp nutmeg
1/2 tsp salt
olive oil for cooking

Tofu Ricotta

1/2 cup almond meal
1 tbsp hemp seeds
1 lemon zested and squeezed
2 tbsp olive oil
2 cloves garlic
2 tsp dried basil
1.5 tsp salt
450 g extra firm tofu
1/4 cup nutritional yeast
Pinch of ground black pepper

To serve

feta plant-based
lemon wedges
chilli oil

Instructions

Tofu Ricotta

Zest half the lemon, set zest aside (this will be added later). Squeeze the lemon.
Crumble tofu with your hands. Combine all other ingredients (except tofu and lemon zest) in a food processor or blender and blitz until smooth. Add the tofu and continue to blend until the consistency resembles ricotta.

Galette

Preheat oven to 220C/425F and line a large baking sheet with baking paper.
Squeeze thawed spinach to remove as much excess water as possible. Pat dry with paper towel to get the last of the excess water out. Add a lug of olive oil to fry pan and add diced onion, stir for 2-3 minutes until translucent, then add garlic and lemon zest and stir for a further 1-2 minuted. Add spinach and stir for a couple of minutes until evenly combined, then remove from heat.
Transfer onion and spinach to large mixing bowl, add ricotta and mix well until combined.
Place pastry sheets onto the lined baking sheet, join at the centre by overlapping the sheets and pressing down with the back of a fork. Pour the ricotta and spinach mixture onto the centre and spread out so it is evenly distributed. Fold the edges of the pastry over so you have a few centimetres as an edge. Bake for 25 minutes until pastry is golden brown.
Serve with lemon wedges, crumbled feta and chilli oil (optional). To make the meal even more filling, pair with a dense grain salad or for a lighter option, a leafy green salad with balsamic glaze.