Tofu Spinach Pockets

Votes: 1
Rating: 5
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Prep Time30minutes
Cook Time20minutes
Passive Time
Nutrition Facts
Tofu Spinach Pockets
Amount Per Serving
Calories 8 Calories from Fat 3
% Daily Value*
Total Fat 0.3g 0%
Saturated Fat 0.05g 0%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.03g
Sodium 74mg 3%
Potassium 14mg 0%
Total Carbohydrates 1g 0%
Dietary Fiber 0.2g 1%
Sugars 0.1g
Protein 1g 2%
Vitamin A 8%
Vitamin C 0.2%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

This New York Times recipe popped into my inbox a few days ago and I was excited to give it a try. I went to pick up some dumpling wrappers at Whole Foods and unfortunately, they only had eggroll wrappers.  Being a fan of Bob Ross, I subscribe to the saying that  “We don’t make mistakes, we just have happy little accidents!”

I followed the recipe for the “dumplings” but was not happy with the filling. It tasted bland and spicey. So, I decided to make some adjustments and the outcome was spectacular.

I’ve included a step-by-step picture tutorial on how to wrap the pockets. First, cut the squares into two triangles. Add a small amount of filling and fold over like shown in the pictures. Please use water and lightly coat the edges to make sure every side is sealed.












This does take a bit of time but makes enough to pop in the freezer for a quick, weeknight meal alongside a salad.



  • 8 oz. tofu firm, drained
  • 6 oz. Spinach, finely chopped
  • 10 large basil leaves chopped
  • 6 medium green onions, diced
  • 1 tsp. salt
  • 2 large Celery Stalks diced
  • 2 Tbl. tamari
  • 1 tsp. Sambal Oelek,
  • 1/4 tsp. ginger
  • 1 tsp. hoisin sauce
  • 20 large nasoya egg roll wraps, vegan and cut into 40 pieces


  1. Drain tofu and set aside.
  2. In a large strainer toss spinach, basil, scallions with salt. Let sit for 15 minutes and then squeeze out excess water and place it in a bowl.
  3. Add celery, tamari, sambal oelek, ginger, and hoisin.
  4. Add crumbled tofu and mix all ingredients.
  5. Prepare envelopes and make sure all sides are sealed close. Fry in a saute pan with oil of choice, about 5 minutes per side, or until golden brown. Drain on paper towels.
  6. Serve with a dipping sauce made of 2 tsp chili garlic sauce, 1 cup tamari, juice of 1/2 fresh lime.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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