Spinach, Walnut and Tofu “loaf”


I absolutely love spinach and use it quite a lot in my cooking. It is super good for us and is pretty and tastes great. What’s not to love? The photo above is of just one of the vines I have growing in my vegetable patch. I can, and often do, when wondering what to cook on a particular day, just go out there and harvest enough to feed 3 people because it grows so rampantly. Only trouble is the “beasties” also love it and I am reluctant to use anything chemical to control them, so…..we share.


Approx 1 kg fresh spinach finely chopped

3 medium onions

3 cloves garlic

3 small red chillies finely chopped

115 g (1 cup) finely chopped walnuts

350 g firm tofu, chopped small

170 g (1 ½) cups wheat germ

75 ml (1/3 cup) dry sherry

1 tblsp Worcestershire sauce

3 tbsp Olive oil

bunch dill

grating nutmeg

salt and pepper

Select a very roomy, deep pan like a wok. Chop onions, garlic and peppers in the food processor first and then start to soften in the olive oil. Chop the spinach in 2 or 3 batches and when the onions are translucent, add to the pot. Finely chop the walnuts and go ahead and add this and all the other ingredients and mix thoroughly. Heat until everything is properly mixed.


Share between 2 loaf pans or 1 large casserole dish and bake for 45 minutes or until firm in 180°oven.


Serve with a dollop of tahini sauce.

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