Pastry shouldn’t be an every day food, but it’s totally okay to have as a treat. On this occasion, my partner was starting a new job and needed quick grab-n-go lunches. These are easy as you can just chuck them in the microwave and I knew he would LOVE them.
Despite the pastry, the filling is made from tofu, spices and spinach which is MUCH better than the typical meat sausage roll.
Great to make in a batch so you have food to last a few days, or for when you have guests over for a special occasion. Another delicious version of these are my lentil and mushroom rolls!
I served these rolls with a side of asparagus sautéed in crushed garlic and drizzled with balsamic glaze.
Spinach & Tofu Chilli Sausage Rolls
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Ingredients
- 5 Sheets of Puff Pastry
- 280g Spinach
- 450g Tofu
- 2tsp Crushed Garlic
- 1/2 tsp Rosemary
- 1/2 tsp Ground Cumin
- 1/2 tsp Chicken Seasoning (I just found out it’s actually vegan, but double check the brand if you try this at home)
- 1/4 c Nutritional Yeast
- 1 Tbsp Pesto
- 1 Tbsp Sweet Chilli Hot Sauce
- Salt & Pepper To Taste
- 1/4c Olive Oil
- 2 tsp Chilli Flakes
Instructions
- Remove the puff pastry from the freezer 10 minutes before preparing food and pre-heat the oven to 180c.
- Slightly wilt the spinach in a large pot with the crushed garlic. Crumble over the tofu with your hands and add the rest of the spices. Mix to combine.
- Cut each pastry sheet in half and place a large dollop of the filling mix onto one edge. Gently roll up and place on a baking tray with non-stick paper. Do this for the rest of the rolls until all ingredients are used up.
- Gently cut diagonally across each roll without penetrating the pastry too much. This is to let air escape when cooking. Brush with oil and sprinkle with chilli flakes for garnishing.
- Place in the oven for 20-30 minutes until golden brown.
- ENJOY!
