Easy Vegan Tofu and Kale Spanakopita
Sufficient Kale to yield four cups after washing, removing the leaves from the central stalk and cutting into thin ribbons
3 T olive oil
1 large fennel bulb, sliced thinly
1T minced garlic
3T lemon juice
1 package of Nasoya brand extra firm tofu, drained and pressed to remove excess water
Salt and pepper to taste
1 ½ tsp. oregano
Two tubes of Pillsbury brand Crescent roll dough (I specify Pillsbury brand here because it is the only one that I know of that is vegan.)
Preheat oven to 375 degrees F. In a large skillet, sauté the kale, fennel, and garlic in the olive oil and lemon juice until the veggies are soft.
Crumble the tofu into a large food processor and add the veggies after they are finished. Add the salt, pepper, and oregano and pulse to fine crumbled texture.
Open one can of roll dough and press into the bottom of a well greased 8”x13” glass baking dish. The dough has some give, so if you have a slightly larger or smaller dish, it should still work.
Spread the filling over the dough.
Open the second can and carefully work the sheet over the filling, being careful about keeping it intact without disturbing your filling too much.
Bake for 30 minutes. The dish will provide four large, or six average sized main dish portions, or eight side dish sized portions depending on your appetite and number of other sides you are serving.