30 mins
20 mins
50 mins
Servings: 8 servings

Make delicious savory spinach and mushroom puffs for entertaining with minimal fuss, thanks to packaged puff pastry. They’re quick, simple, affordable, and packed with flavor inside and crispy/flaky outside!

▢1 package of puff pastry
▢16 ounces of sliced mushrooms
▢1 ½ tablespoons of garlic minced
▢10 ounces of spinach
▢Pinch salt
▢15 ounces of extra firm tofu pressed or water squeezed out
▢2 ½ tablespoons of nutritional yeast
▢1 teaspoon of onion powder
▢1 teaspoon of basil
▢1 teaspoon of oregano
▢1 teaspoon of mustard
▢¼ teaspoon of salt
▢Pepper to taste
▢2 tablespoons of lemon juice
▢1 tablespoon of non dairy milk
Thaw puff pastry on the countertop for 30 minutes according to the package.
In a large pot, heat the mushrooms (no oil needed) and once they release a lot of their liquid, add garlic and spinach and place a lid on top. Watch it closely. Once it starts to wilt, add a pinch of salt and mix it in, remove it from the heat, and remove the lid.
Combine all other ingredients in a bowl and set aside.
Roll out the puff pastry a bit to get it thinner then cut into the shapes you want to fill. Fill with stuffing and pinch the edges closed with a fork.
Cook according to the package (about 20 minutes)

Drain the filling: If you don’t want soggy spinach, mushroom, and tofu pies, it’s important to drain the veggie mixture before adding it to the pies.
The yield will vary: Based on whether you cut the tofu into cubes or mash/blend it into a ‘ricotta’ consistency.
If you have extra filling: There are plenty of ways to use it. For example, turn it into a breakfast tofu scramble, enjoy it in wraps, add the veggies to a vegan omelette or frittata, etc.
Calories: 402kcal
Carbohydrates: 34g
Protein: 13g
Fat: 25g
Saturated Fat: 6g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 13g
Sodium: 348mg
Potassium: 562mg
Fiber: 3g
Sugar: 2g
Vitamin A: 3330IU
Vitamin C: 14mg
Calcium: 71mg
Iron: 4mg