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    Home / Dinner

    May 10, 2023 by Liz Douglas

    Spinach and Tofu Galette

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    Spinach & Tofu Galette Vegan Diaries
    Spinach & Tofu Galette Vegan Diaries
    Print

    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 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 50 minutes minutes
    Servings 6 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.

    Nutrition

    Calories: 478kcal | Carbohydrates: 36g | Protein: 17g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Sodium: 1016mg | Potassium: 597mg | Fiber: 6g | Sugar: 3g | Vitamin A: 10593IU | Vitamin C: 29mg | Calcium: 194mg | Iron: 6mg

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    Reader Interactions

    Comments

    1. Janet k. says

      August 08, 2023 at 11:13 pm

      5 stars
      Yum, hit the spot perfectly.

      Reply
    2. Janet k. says

      August 08, 2023 at 11:15 pm

      5 stars
      Yum, hit the spot perfectly.

      Reply

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    Hi, I'm Liz! I started Glow Diaries on Instagram back in 2019 after going vegan. I wanted to prove that I wasn’t deprived and eating plant based could be fun and delicious

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