Seema’s tofu and spinach murtabaks recipe

Method

1. Heat 1 tbsp of oil in a pan over medium heat. Add the onion and green chilli and cook for about 5 mins until softened. Add the garlic, ginger and curry powder, and cook for 2 mins or until fragrant.
2. Stir in the tofu, soy sauce and Maggi liquid seasoning, and cook for 5 mins so the tofu becomes evenly coated. Add the chopped spinach with a splash of water and cook on high for 2–3 mins until the spinach wilts and any excess liquid evaporates. Season to taste, stir in the coriander, then transfer the mixture to a bowl to cool completely.
3. Once the tofu mixture has cooled, whisk in the eggs and mix well.
4. Divide the block of puff pastry into 9 equal pieces and roll each one as thinly as possible. Place about 3 tbsp of filling in the centre of each piece.
5. Fold over the top of the pastry, then fold in the sides like closing a book. Lightly spray with oil to help it stick, then fold up the bottom to make a neat square parcel. Repeat with the remaining pastry and filling.
6. Heat the remaining 3 tbsp of oil in a cast iron or nonstick pan over medium-low heat. Place the parcels seam-side down and fry for 2–3 mins per side until golden and crispy. Remove and keep warm while cooking the rest.
7. Serve the murtabaks warm with sweet chilli sauce.

• Tip: This recipe pairs perfectly with Meera's Malaysian dal curry with quick paratha

• See more recipes from the Tesco Kitchen