Mini Spinach, Butternut & Tofu Pot Pies

Prepare the Tofu marinating, add the tofu pieces, and let marinate for 2 hours (or 24 hours for more flavor).

Cut the puff pastry into circles (using a bowl as a guide), grease a muffin tin and press the pastry pieces in. To prevent the pastry from puffing up during baking, prick with a fork.

Cook the tofu in a non-stick skillet with oil for about 4–6 minutes, or until the pieces are golden, making sure to flip them. Set aside.

In a non-stick skillet, sweat the French shallots for 2 minutes with a drizzle of olive oil. Add the butternut squash cubes. Cook for about 4–6 minutes. Add the garlic and cook for 1 minute. Add the spinach and let it wilt slightly, then add the tofu, eggs and spices. Stir, season with salt and pepper. Set aside.

Spread half the grated cheese in the bottom of each mould, then add the spinach filling. Top with the remaining cheese.

Bake at 350°F for about 20–25 minutes, or until the mini pies are golden.