Spinach and Tofu Nut Roast recipe

This yummy nut roast has a crumbly, moist texture - making it difficult to slice in the way that you would a more traditional nut roast - think of it as a bit like a pâté. Serve it with some onion marmalade and toast for a tasty snack.


  • 250g firm tofu, crumbled
  • 150g baby spinach leaves, chopped
  • 1 onion
  • 1 garlic clove
  • 100g feta cheese, crumbled
  • 200g cashews
  • 75g pistachios
  • 25g smoked almonds
  • 100g mushrooms
  • 1 tsp. smoked paprika
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. oil
  • Salt and pepper


  1. Finely chop the onion, mushrooms and the garlic clove.

  2. Heat the oil in a pan and fry the onion, mushrooms and garlic until softened.

  3. Whiz the nuts together in a food processor until finely chopped.

  4. Mix together the tofu, spinach, onion, mushrooms and garlic, nuts, cheese, paprika, Worcestershire sauce, and salt and pepper.

  5. Once thoroughly combined, press into a loaf tin and cook in a 200C oven for 45 minutes. The loaf will still be soft to the touch.

If you like your nut roasts a bit crispier, remove the loaf from the pan and bake in the oven again. This recipe serves 4-6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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