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Tofu and beetroot wreath

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  • Vegan
  • Dairy free
  • Egg free
  • High in dietary fibre
  • High in protein
  • Lactose free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Vegetarian
  • 1 serve veg or fruit

Celebrate plant-based dining with our Tofu and Beetroot Wreath, a visually stunning and delicious dish.

  • Serves6
  • Cook time40 minutes
  • Prep time20 minutes, + cooling, 5 mins standing and 20 mins chilling time
Tofu and beetroot wreath

Ingredients

  • 280g baby spinach leaves
  • 350g firm tofu, coarsely grated
  • 1 medium beetroot, peeled, coarsely grated
  • 2 garlic cloves, crushed
  • 1/3 cup (45g) almond kernels, toasted, chopped
  • 1 tbs thyme leaves
  • 2 tsp fennel seeds, toasted
  • 1 cup (120g) grated vegan cheese
  • 2 1/2 sheets frozen shortcrust pastry, partially thawed
  • 2 tbs oat milk
  • 2 tbs Coles Seed Mix
  • Thyme sprigs, to serve

Vegan cheese sauce

  • 60g dairy-free spread
  • 1/3 cup (50g) plain flour
  • 2 1/2 cups (625ml) unsweetened plant-based milk
  • 1/2 cup (60g) grated vegan cheese

Nutritional information

Per Serve: Energy: 2799kJ/670 Cals (32%), Protein: 18g (36%), Fat: 41g (59%), Sat Fat: 16g (67%), Carb: 55g (18%), Sugar: 9g (10%), Dietary Fibre: 8g (27%), Sodium: 788mg (39%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the spinach in a colander over a large heatproof bowl. Pour over boiling water and set aside for 5 mins or until the spinach wilts. Transfer the spinach to a clean tea towel. Use your hands to squeeze as much liquid from the spinach as possible. Finely chop the spinach and transfer to a large bowl with the tofu, beetroot, garlic, almond, thyme, fennel seeds and cheese. Stir to combine. Season.

  2. Step 2

    Line a large baking tray with baking paper. Place pastry sheets, overlapping slightly, on the lined tray to make a 24cm x 40cm rectangle and use a fork to lightly press edges to seal.

  3. Step 3

    Spoon the tofu mixture along the centre of the pastry, leaving a 2cm gap at each short end and a 1cm gap at each long end. Fold in the 2 short ends and roll up the pastry to enclose the filling. Join the 2 ends to make a wreath shape and use a little oat milk to secure. Place in the fridge for 20 mins to chill.

  4. Step 4

    Preheat oven to 200°C. Brush the pastry with more oat milk. Sprinkle with the seed mix, pressing lightly to secure. Bake for 40 mins or until the pastry is golden and cooked through.

  5. Step 5

    Meanwhile, to make the vegan cheese sauce, melt the dairy-free spread in a saucepan over medium heat. Add the flour and cook, stirring, for 2 mins or until the mixture is grainy. Remove from heat. Gradually add the milk, whisking until smooth. Place the saucepan over low heat and cook, stirring, for 6-8 mins or until mixture comes to the boil and thickens. Stir in the cheese. Season. Set aside to cool slightly. Transfer to a blender and blend until smooth.

  6. Step 6

    Sprinkle the wreath with the thyme sprigs and serve immediately with the cheese sauce.

Recipe tip

COOK. STORE. SAVE
Use it up:
Leftover oat milk can be used in baking or cooking in place of milk, and added to your morning coffee, tea or smoothies.

Save waste: You’ll have leftover shortcrust pastry after making this recipe. Use it to make our Easy Fruit Mince Pies. To keep them vegan, use plant-based milk instead of egg to brush the pastry. For the recipe, go to coles.com.au/easymincepies.

Tofu and beetroot wreath

Tofu and beetroot wreath
  • Serves6
  • Cook time40 minutes
  • Prep time20 minutes, + cooling, 5 mins standing and 20 mins chilling time
Ingredients
  • 280g baby spinach leaves
  • 350g firm tofu, coarsely grated
  • 1 medium beetroot, peeled, coarsely grated
  • 2 garlic cloves, crushed
  • 1/3 cup (45g) almond kernels, toasted, chopped
  • 1 tbs thyme leaves
  • 2 tsp fennel seeds, toasted
  • 1 cup (120g) grated vegan cheese
  • 2 1/2 sheets frozen shortcrust pastry, partially thawed
  • 2 tbs oat milk
  • 2 tbs Coles Seed Mix
  • Thyme sprigs, to serve

Vegan cheese sauce

  • 60g dairy-free spread
  • 1/3 cup (50g) plain flour
  • 2 1/2 cups (625ml) unsweetened plant-based milk
  • 1/2 cup (60g) grated vegan cheese
    Description

    Celebrate plant-based dining with our Tofu and Beetroot Wreath, a visually stunning and delicious dish.

    Method
    1. Step 1

      Place the spinach in a colander over a large heatproof bowl. Pour over boiling water and set aside for 5 mins or until the spinach wilts. Transfer the spinach to a clean tea towel. Use your hands to squeeze as much liquid from the spinach as possible. Finely chop the spinach and transfer to a large bowl with the tofu, beetroot, garlic, almond, thyme, fennel seeds and cheese. Stir to combine. Season.

    2. Step 2

      Line a large baking tray with baking paper. Place pastry sheets, overlapping slightly, on the lined tray to make a 24cm x 40cm rectangle and use a fork to lightly press edges to seal.

    3. Step 3

      Spoon the tofu mixture along the centre of the pastry, leaving a 2cm gap at each short end and a 1cm gap at each long end. Fold in the 2 short ends and roll up the pastry to enclose the filling. Join the 2 ends to make a wreath shape and use a little oat milk to secure. Place in the fridge for 20 mins to chill.

    4. Step 4

      Preheat oven to 200°C. Brush the pastry with more oat milk. Sprinkle with the seed mix, pressing lightly to secure. Bake for 40 mins or until the pastry is golden and cooked through.

    5. Step 5

      Meanwhile, to make the vegan cheese sauce, melt the dairy-free spread in a saucepan over medium heat. Add the flour and cook, stirring, for 2 mins or until the mixture is grainy. Remove from heat. Gradually add the milk, whisking until smooth. Place the saucepan over low heat and cook, stirring, for 6-8 mins or until mixture comes to the boil and thickens. Stir in the cheese. Season. Set aside to cool slightly. Transfer to a blender and blend until smooth.

    6. Step 6

      Sprinkle the wreath with the thyme sprigs and serve immediately with the cheese sauce.