If someone offered me tofu and spinach pie I would roll my eyes, assuming they thought that vegans only eat tofu and spinach. But… my fridge was sad and empty the other day and the only two things I had to cook with were tofu and kale (a close relation to spinach).

Necessity being the mother of invention, I came up with this pie recipe that totally surprised me when it turned out to be delicious. Bring on the hippy tofu and greens!

Ingredients

Oil for greasing
2 sheets frozen puff pastry (or make your own)
2 tablespoons olive oil
1 brown onion, diced
2 cloves garlic, minced
1/3 cup white wine
2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bunch kale or spinach or silverbeet, chopped
1/2 teaspoon sea salt
250g firm tofu
Juice of one large lemon
2 tablespoons rice wine vinegar
1/2 teaspoon sea salt
Salt and pepper to taste
Soy milk for brushing


Method
1. Preheat oven to 190°C.
2. Start by greasing your pie dish and lining it with one sheet of puff pastry. You may need to cut piece of an extra sheet if your dish is bigger than the pastry.
3. In a large pot, boil kale/spinach/silverbeet in a little bit of salty water. Once cooked, remove and drain thoroughly.
4. Heat olive oil in a small pan and add onion and garlic. Cook until onion is soft, then add wine and herbs. Simmer over low heat until most of the liquid has evaporated.
5. Crumble tofu into a food processor. Add lemon, salt and rice wine vinegar and process until smooth.
6. Combine tofu mixture, onion mixture and greens in a large bowl. Make sure the tofu mixes with the spinach well. Season with salt and pepper.
7. Pour filling into the pie dish and spread evenly. Place the second sheet of pastry on top and seal up the edges.
8. Brush the pastry lightly with soy milk and bake in the oven until pastry is cooked and brown (around 30mins).

TIP: This dish tastes great served with roasted roma tomatoes or home-made relish