This recipe is for appetizers but you can cut the dough a little larger for bigger pieces and serve with a side salad. The puff pastry dough makes these little pockets of goodness nice and crispy!
Spanakopita with Homemade Tofu Feta Spork-Fed Cookbook by Jenny Engle and Heather Goldberg http://www.sporkonline.com/
2 tablespoons neutral tasting high-heat oil
1 teaspoon dried oregano
1 14 oz. block extra-firm tofu, crumbled
5 cloves roasted garlic
1/2 teaspoon sea salt
1/2 teaspoon finely ground black pepper
2 tablespoons light miso paste
2 tablespoons red wine vinegar
2 tablespoons lemon juice, plus grated zest of 1 lemon
1 tablespoon brown rice syrup
1 tablespoon fresh thyme
4 cups spinach, tightly packed
1 package frozen puff pastry sheets, thawed
Roasted Garlic: Preheat oven to 350 degrees. Slice off base of bulb with large chef’s knife. Place bulb, cut side down, in an oiled heat-proof baking dish and sprinkle with sea salt and black pepper. Roast for about 25-30 minutes, or until cloves are soft. Set aside
Preheat oven to 400 degrees.
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 tablespoons 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.
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 crisp and golden.