Spinach and Tofu Scrolls

Preheat oven to 220°C and line a large baking tray with baking paper.

In a mixing bowl, combine the thawed and drained spinach, finely sliced spring onions, finely chopped fresh herbs, crumbled silken tofu, lemon zest and ground pepper. Mix well to combine and set aside.

Place the plain flour and baking powder in a large mixing bowl.

In a separate bowl, combine the extra virgin olive oil and milk. Using a fork, beat the egg into the milk mixture until combined. Pour this mixture into the flour and mix to form a dough.

Place the dough onto a well-floured surface and roll into a rectangle (approx. 30cm x 25cm), placing the longest side nearest to you. Brush the surface with a little extra milk.

Spoon the prepared filling evenly over the dough.

Starting from the longest side of the dough, roll away from yourself, to form a tight spiral. Cut the roll into 12 slices and place on a lined baking tray. Place the scrolls flat side down so that they touch each other in a round cluster.

Brush with a little milk and bake for 12- 15 minutes or until golden brown and cooked through.

Allow to cool before serving.