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Seema’s tofu and spinach murtabaks recipe

Seema’s tofu and spinach murtabaks recipe

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Created by The Kitchen

When Seema set out to create the perfect companion to Meera’s dal, she reached for one of her favourite kitchen hacks: ready-made puff pastry. Inspired by the flavours of traditional murtabak but wanting something quick, fun, and weeknight-friendly, she whipped up these golden, crispy parcels filled with spiced tofu, spinach, and fragrant aromatics. See method

Ingredients

  • 4 tbsp vegetable oil
  • 1 red onion, finely chopped​
  • 1 green chilli, finely chopped
  • 3 garlic cloves, grated
  • 1 tsp finely grated fresh ginger
  • 1½ tbsp hot curry powder
  • 300g smoked tofu, crumbled
  • 1 tsp dark soy sauce
  • ½ tsp Maggi liquid seasoning
  • 100g spinach, finely chopped
  • small handful fresh coriander, chopped
  • 2 eggs
  • cooking spray oil
  • 350g of a 500g puff pastry block
  • sweet chilli sauce, to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1100kj
    265kcal     13%

  • Fat

    18g 26%

  • Saturates

    6g 28%

  • Sugars

    1g 1%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 16.9g Protein 8.2g Fibre 1.4g

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

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