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Spinach and Ricotta (tofu) Rolls 🌱 If you’re a dairy free or vegan queen then you must know that tofu is the perfectttt replacement for ricotta This easy vegan recipe is perfect for meal prep and can be frozen before it’s baked too Filling ingredients: 300g regular firm tofu 10 serves frozen spinach - thawed 4 garlic cloves - minced 2 tbsp onion powder 1u002F2 cup nutritional yeast 2 flax eggs 1 tsp sea salt flakes The rest: 2 puff pastry sheets 1u002F4 cup soy milk 2 tbsp sesame seeds Preheat oven to 200C Combine all the filling ingredients in a bowl, adjust seasonings as needed Transfer to a piping bag and cut it an inch wide Half the pastry sheets, pipe the filling slightly to one side of the pastry sheet and brush the smaller side of the pastry with soy milk Fold the larger side of the pastry over to the small side, tuck the pastry in with your fingers then seal shut with a fork (refer to my video or a YouTube demo if you need haha) Cut the rolls into your desired size (I cut them into quarters), brush some more soy milk over the top then sprinkle with sesame seeds Bake for 20 - 25 minutes or until golden Serve with tomato sauce and enjoy ❤️