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tofu + sun dried tomato puff pastry cups

What do you do with your last sheet of frozen puff pastry? Whenever I want to use up my last sheet I have a look at what other leftovers I have in the fridge and try to pair it with the puff pastry. For these I used some leftover tofu which I crumbled and mixed with spinach and then topped with some sun dried tomato which I also had in the fridge.

This would also be great with a little cheese and if you don't have sun dried tomato you could use fresh tomato. They make a perfect little savoury snack or breakfast.

I pressed these into a muffin tray and got 9 cups out of the one sheet of puff pastry.


1 sheet of frozen puff pastry, cut into 9 squares 1 tbsp tomato paste 100g firm tofu, crumbled

100g sun dried tomato (or fresh tomato) chopped Handful baby spinach 1 tbsp nutritional yeast Salt & pepper to taste

  1. Preheat oven to 200 degrees celsius.

  2. Add the spinach to a pan and cook for about 1 to 2 minutes until wilted.

  3. Mix the spinach together with the crumbled tofu. Season with nutritional yeast, salt & pepper and mix.

  4. Press each square of puff pastry into a muffin tray and press down the middle against the muffin holes.

  5. Spoon a little tomato paste into each cup, then top with the tofu mix and add the chopped sun dried tomato on top.

  6. Bake for about 15 mins or until pastry is golden. Remove and let them cool for 10 mins. Enjoy hot or cold.

You can store these in a container in the fridge for up to 3-4 days.


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