The perfect breakfast, brunch or lunch! These puff pastry squares are so tasty :) I used my favourite cheese which is Sprout and Kernel in chive flavour. I mixed it with some tofu for extra protein but you can easily make this with just the cheese, spinach and tomato.
I have a video for this recipe to show you how I fold the puff pastry so if you'd like to see how easy it is, scroll down to watch the video.
Here is the mixture with the cheese, tofu and spinach. I only added salt and pepper but you could also season with some lemon juice.
Most home brands of frozen puff pastry happen to be vegan, just check the ingredients. If you're in Australia, the pampas brand is vegan :)
Here is the video -
3 sheets frozen puff pastry 230g tofu 1 box Sprout and Kernel cheese in chive 65g spinach
Pinch of salt and pepper 1 tbsp olive oil
1. In a bowl mash the tofu or crumble by hand. Add the cheese and mix together. 2. Add the chopped spinach and season with salt & pepper. Mix to combine.
3. Cut each puff pastry into 4 squares. Fold the edges down. Spoon the mixture on top of each piece and flatten.
4. Top with a piece of tomato.
5. Repeat until all pastry is used. Brush the edges with olive oil and bake at 200 degrees C for 20 mins or until golden. Remove from the oven and let them cool for 15 mins before serving.