Zhoug spiced Tofu and Spinach Filo Rolls
These-meat free rolls of spiced tofu and spinach wrapped in the light crunch of the filo pastry are really tasty. Zhoug paste has chilli heat but also wonderful warming Middle Eastern flavours of cumin and coriander which enhance the tofu.
- 4 tbsp extra virgin olive oil
- 200g firm tofu, finely chopped
- 150g spinach
- 1 x270g pack of filo pastry (about 7 sheets)
- sea salt and freshly ground black pepper
For the Zhoug Paste
- ½ bunch of coriander
- ½ bunch of flat-leaf parsley
- 2 green chillies, chopped
- 1 tsp ground cumin
- ½ tsp ground cardamom
- 2 garlic cloves
- 2 tbsp extra virgin olive oil
- ½ tsp fine salt
- 2 egg yolks
First, make the zhoug paste. Put the coriander, parsley and chillies in a food processor and blitz until roughly chopped. Scrape down the sides of the bowl and add the rest of the paste ingredients, then blitz again until smooth.
To make the filling, heat 2 tablespoons of the olive oil in a large frying pan over high heat, then add the chopped tofu and cook for 3-4 minutes until lightly coloured. Add the spinach and cook for a further 2 minutes, until the spinach has started to wilt. Remove the pan from the heat and transfer the filling to a bowl. Place in the fridge to allow the filling to cool completely.
Once the filling is cool, combine it with the zhoug paste until evenly mixed, and adjust the seasoning with salt and pepper to taste.
Preheat the oven to 170°C/150°C fan/gas 4 and line a baking tray with a silicone baking mat or baking parchment.
Lay one sheet of pastry on a work surface (keeping the remaining sheets moist and pliable by covering them with sheets of damp kitchen paper) and brush it liberally with some of the remaining olive oil. Repeat this step, building up to three layers of pastry in total.
Spoon half of the mix across the length of the layered pastry, then roll it up as tightly as you can in the pastry, like a large cigar. Repeat with three more pastry sheets to use up the remaining filing. (If you have a spare sheet at the end, make a little parcel from it with a spoon of the filling and bake it as a cook's treat).
Cut each cigar into 4 pieces with a serrated knife. Brush them with oil and transfer them to the lined baking tray, then bake for 20-25 minutes until crisp and golden brown.
Remove from the oven, allow to cool for 5 minutes, then serve.
Find more recipes like this in Marcus' Kitchen, by Marcus Wareing.