Lightly fry your onion and garlic in a little olive oil.
Add your tofu to a food processor with the spinach, lemon juice and salt and pepper.
Add the cooked onion and garlic and pulse a few times until the mixture comes together. You want it to have a ricotta texture so do not over do it so that it becomes a paste.
Cut your frozen puff pastry sheets into squares
spoon in a couple of teaspoons of the ricotta mixture into the centre of your pastry square and fold over to create a triangle. Be careful not to over fill.
pinch the edges together with the edge of a fork so that the triangles have closed.
The ricotta recipe makes a large amount so repeat the process until you get as many triangles as you like and keep the leftovers to use as a normal ricotta.
Brush a little bit of soy milk over your triangles ( this replaces an egg wash) and sprinkle some sesame seeds on top.
Bake at 180 C for about 15 - 20 minutes until golden brown and puffy. Enjoy as an entree, snack or side.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-spinach-and-ricotta-puff-pastry-triangles/