Yum….here’s a spin on spinach pie that uses no dairy. How can that be??? It uses — hold your breath — tofu! I know. I know. How dare I. But one bite of this puff pastry-enrobed nibble and you’ll understand why. I will never let you down.
The recipe is in my latest post on Pittsburgh Magazine.
I have to thank the ladies of Spork Foods for this creation. Have you heard of Spork Foods? They’re two women in California living my dream. Not the California part necessarily but they have an amazing cooking school for healthy eating. I’m thousands of miles away but now with their cookbook, Spork-Fed, I can make spork-inspired delights right here in my kitchen. AND GUESS WHAT???? You can too!!
I am giving away:
1. A copy of Spork-Fed
2. A sassy pair of shorts from Nasoya Tofu (your size)
3. 5 coupons for Nasoya Tofu!
Here’s how you can win (each item is an entry!)
1. Post a comment on anything tofu — it can be a question about tofu, your favorite recipe or your favorite tofu dish that you’ve ever had.
2. Tweet about this recipe use @brazenkitchen @sporkfoods @nasoya so I can see the tweet!
3. Like The Brazen Kitchen on Facebook: facebook.com/TheBrazenKitchen and share this link (don’t forget to tag The Brazen Kitchen so I can see your post!)
4. You have until Friday, June 15 to enter! Each post on Twitter and Facebook counts as one entry!
5. Aaaaand GO!
Note: For those who are interested:
1. You can get vegan puff pastry here.
2. Or you can make your own.
3. A gluten free puff pastry recipe here.