1 16 oz. block Organic Soft San Diego Soy Diary Tofu, crumbled
2 tablespoons sunflower or high heat vegetable oil
¼ cup shallots, finely diced
4 cloves roasted garlic
2 tablespoons light miso paste
2 tablespoons rice vinegar
2 tablespoons lemon juice
2 teaspoons agave syrup
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped oregano
4 cups spinach, tightly packed
2 packages puff pastry, thawed
Salt and pepper to taste
Preheat the oven to 400F. In a medium mixing bowl combine the roasted garlic, miso, rice vinegar, lemon juice and agave, stir and set aside. Wash, stem and chop the spinach and set aside.
In a large sauté pan heat the oil and sauté the diced shallots until translucent. Add the crumbled tofu and sauté until slightly browned.
Add the miso mixture to the tofu. Cook for about 5 minutes stirring then add the chopped herbs and spinach cooking until the spinach has wilted.
Unfold the thawed puff pastry and cut each sheet into 12 squares. Using a rolling pin, roll each piece of dough into a four inch square. Add about 2 tablespoons of filling to the upper left corner of each square. Fold the puff pastry over the filling into a triangle and seal the edges by pressing with a fork.
Cut 2 small slits in the top of each spanakopita. Repeat for remaining puff pastry sheets. Place on a lined baking sheet and bake for about 20 minutes or until crisp and golden. Allow to cool for 5-10 minutes before serving.