Spinach and Tofu Stuffed Vegan Hand Pies

Here is how you can add more tofu into your diet. Make these soft and tasty vegan hand pies with spinach and tofu. I promise they`re so good you won`t have any leftovers.

My Recipe

Prep Time: 70 mins
Cook Time: 20 mins
Makes : 16


  • For the Dough:
  • 7 g active dry yeast
  • 1 teaspoon raw brown sugar
  • 1/2 cup warm water
  • 2 1/4 cups all-purpose flour
  • 3 tablespoons natural coconut yogurt
  • 1 tablespoon extra-virgin olive oil
  • For the Filling:
  • 1 tablespoon olive oil
  • 5 cups baby spinach
  • 1 teaspoon Italian seasonings
  • 1 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon rosemary
  • 1 teaspoon turmeric
  • 300 g firm tofu, grated
  • salt and pepper, to taste


  1. Make the dough. In a small bowl combine warm water, sugar and dry yeast. Let the mixture sit for 10 minutes until it becomes foamy. Place flour in a large mixing bowl. Make a well in the centre, then pour in the yeast mixture, yogurt and oil, slowly combine, gradually bringing more of the flour into the centre until a dough forms. Kneed for 10 minutes into a ball. Place dough in a lightly oiled bowl and cover with plastic wrap. Set aside to rise for 1 hour until it doubles in size.
  2. Heat oil in a frying pan over medium heat. Add baby spinach, spices and season to taste. Cook for 10 minutes or until spinach is soft. In a bowl combine spinach with grated tofu.
  3. Divide the dough into 16 equal balls and roll out each ball into a rough circle, about 5 cm thick. Place 2 tablespoons of the tofu filling in the centre of each dough circle and bring the edges together to form a round pie, pinching the tops to seal.
  4. Cook the pies in a lightly greased frying pan over medium heat 2-3 minutes on each side until golden brown. Or pop them in the oven instead. Serve warm and enjoy immediately.

Nutrition Facts

Per serving: 94 KCALS | 2.1G FAT | 0.4G SAT FAT | 15.1G CARBS | 0.8G SUGAR | 1G FIBRE | 3.9G PROTEIN

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