Vegan sunflower spinach and tofu pie

Vegan sunflower spinach and tofu pie

This beautiful and savory spinach tart is not only pretty and impressive looking, it's also super easy to prepare and of course, totally vegan. Perfect to enjoy in a party or while watching a movie. Don't you think so?


  • 2 sheets round puff pastry
  • 2 tablespoons of olive oil
  • 400 g fresh spinach (you can use frozen ones)
  • 200 g tofu
  • Vegetable milk (soya, oat, almond)
  • Salt and pepper


  1. Heat the olive oil in a pan over medium heat. Rinse the spinach and add them to the pan. Cook them until tender.
  2. Squeeze the spinach and chop them. Crumble the tofu and combine in a bowl with spinach, salt, pepper and garlic powder. You can do it by hand or using a food processor. Add a little bit of vegetable milk if consistency is too thick.
  3. Preheat the oven to 180ÂșC. Prepare a baking tray with parchment paper and lay on one sheet of the puff pastry.
  4. Spoon the filling in the centre and along the edges leaving ½ inch free from the edge. Cover with the second sheet of puff pastry. Use a fork to press the pastry on the edges in order to seal it.
  5. Place a cup in the centre of the pastry. Make cuts from the cup to the outside. Remove the cup and brush the tart with vegetable milk mixed with a pinch of turmeric powder for golden colour. Sprinkle the centre of the flower with poppy and sesame seeds. Carefully lift and turn each wedge 90° to expose the filling and create petals.
  6. Bake the tart in the oven for 30-35 minutes or until golden and blown.

Recipe notes:

  • Add a pinch of turmeric powder to the milk before brushing the pie. In this way your pie will have a golden colour.

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Vegan sunflower spinach tofu pie recipe