Spinach and Tofu Bread Rolls with Sesame Seeds

Spinach and Tofu Bread Rolls with Sesame Seeds
These spinach and tofu bread rolls are a delightful, savory dish that’s both satisfying and healthy. The combination of sautéed spring onions, mushrooms, and spinach, paired with the creamy texture of mashed tofu, makes for a delicious filling that’s perfectly wrapped in crispy pastry sheets. The addition of nutritional yeast gives the filling a cheesy flavor, while the paprika adds a subtle smokiness. Topped with sesame seeds, these rolls are golden and crispy on the outside while tender and flavorful on the inside. Perfect as a snack, appetizer, or light meal, these rolls are vegan-friendly, easy to make, and guaranteed to please.

Preparation Time

Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients

5 spring onions, chopped
300g (11 oz) mushrooms, finely chopped
300g (10.5 oz) tofu, drained and mashed
2 garlic cloves, minced
Olive oil (for cooking)
Black pepper and salt to taste
200g (7 oz) spinach
1.5 tbsp nutritional yeast
1 tsp paprika
1/3 cup (25g) breadcrumbs
Pastry sheets (about 6 sheets)
Sesame seeds (for topping)
Directions
Prepare the Vegetables and Tofu:

Chop 5 spring onions.
Finely chop 300g (11 oz) mushrooms.
Drain 300g (10.5 oz) tofu and mash it with a fork until smooth.
Cook the Spring Onion and Garlic:

Heat olive oil in a pan over medium heat.
Add chopped spring onions and cook, stirring for 2-3 minutes, or until the onions soften.
Add minced garlic cloves and cook for another minute until fragrant.
Add the finely chopped mushrooms to the pan.
Cook for about 10 minutes, stirring occasionally, until the mushrooms are tender and most of their moisture has evaporated.
Season with black pepper and salt to taste.
Cook the Mushrooms:

Cook the Spinach:

Heat 1 tsp of olive oil in a separate pan.
Add 200g (7 oz) spinach and cook, tossing for 2 minutes or until the spinach wilts.
Transfer the cooked spinach to a sieve and press down to squeeze out as much liquid as possible. Set aside.
Combine Ingredients:

In a large bowl, combine the mashed tofu, cooked spinach, mushroom, and onion mixture.
Add 1.5 tbsp nutritional yeast, 1 tsp paprika, and 1/3 cup (25g) breadcrumbs. Mix well until everything is fully combined.
Prepare the Pastry:

Place the pastry sheets on a clean work surface and cover them with a damp tea towel to prevent them from drying out.
Brush one pastry sheet with olive oil, top with another sheet, and brush it with olive oil as well.
Spoon one-fifth of the spinach mixture along one long edge of the pastry stack, leaving a 3cm gap at each end.
Roll up the pastry to enclose the filling tightly.
Repeat the process with the remaining pastry sheets and spinach mixture to make 2 more rolls.
Bake:

Preheat the oven to 200°C (390°F).
Place the rolls on a baking sheet lined with parchment paper.
Brush the rolls with olive oil and sprinkle with sesame seeds for added crunch and flavor.
Bake in the preheated oven for 30 minutes, or until golden brown and crispy
Serve:

Allow the rolls to cool slightly before slicing.
Serve immediately as a delicious snack or appetizer
Serving Suggestions

Serve these spinach and tofu bread rolls with a side salad for a light meal.
They are perfect for dipping into a variety of sauces, such as vegan sour cream, tomato salsa, or a simple soy sauce and sesame oil dip.
For a more substantial meal, serve with roasted vegetables or a quinoa salad for added nutrition and flavor.
Cooking Tips

Ensure that the spinach is well-drained before adding it to the mixture to prevent the rolls from becoming soggy.
If you prefer a richer filling, you can add vegan cheese or nutritional yeast in place of regular cheese for a cheesy flavor without the dairy.
Use a non-stick baking sheet or parchment paper to prevent the rolls from sticking and to ensure even baking.
Nutritional Benefits

Spinach: A powerhouse vegetable, spinach is high in vitamins A, C, and K, as well as iron, which supports healthy blood circulation and overall energy levels.
Tofu: Rich in plant-based protein, tofu is an excellent source of amino acids and is beneficial for muscle repair and growth. It’s also packed with calcium, which supports bone health.
Mushrooms: Low in calories and packed with antioxidants, mushrooms are great for boosting the immune system and maintaining overall health
Garlic: Known for its anti-inflammatory and immune-boosting properties, garlic has been shown to lower blood pressure and support heart health.
Nutritional Yeast: Packed with B vitamins, including B12, which is often lacking in vegan diets, nutritional yeast is a fantastic addition for both flavor and nutritional value.
Dietary Information

This recipe is vegan and vegetarian, perfect for anyone following plant-based diets.
It’s high in protein and rich in fiber, thanks to the tofu, spinach, and mushrooms.
Low in carbs, making it suitable for low-carb diets, especially if served without bread or alongside a salad
Storage

Leftover rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat the rolls in the oven at 180°C (350°F) for 10 minutes to maintain their crispy texture.
They can also be frozen for up to 1 month. Allow them to cool completely before storing in a freezer-safe container. Reheat them in the oven once thawed for best results.