Basil Tofu, Spinach and Watercress Roulade
Yield: 8 Servings Prep time: 30 Mins Cooking time: 20 Mins Print Friendly- Vegetable oil, for greasing
- 225g / 80oz fresh spinach, thoroughly washed
- 85g / 3½ oz watercress
- 4 free-range eggs, separated
- 50g / 20oz Parmesan cheese, finely grated
- 300g / 11oz low-fat soft cheese
- 1tsp grated unwaxed lemon zest and 1tbsp juice
- 150g / 60oz Basil Tofu chopped
- 2 tomatoes, deseeded and chopped
- 2 tbsp chopped fresh green herbs (dill, chives or parsley)
- Salt and freshly ground black pepper
Preheat the oven to 200° / gas 6.
Grease and line a 20 x 30 cm (8 x 12 in) Swiss roll tin with non-stick baking paper. Grease the tin with a little vegetable oil.
Cook the spinach and watercress in a small amount of water for 3-4 minutes until wilted. Drain thoroughly, squeezing out any excess water, then chop finely and allow to cool completely. Tip into a large bowl and mix in the egg yolks. Stir in the Parmesan cheese and season with salt and pepper.
In a large, grease-free bowl, whisk the egg whites until they hold their shape. Fold into the spinach mixture, using a large metal spoon. Pour into prepared tin and spread into the corners. Bake for 10-12 minutes until set and light golden brown.
Turn the cooked base out on a large sheet of non-stick baking paper. Peel off the lining paper and leave to cool.
Beat the soft cheese, lemon zest and juice together until smooth and creamy, then mix the basil tofu, tomatoes and herbs. Season. Spread over the roulade, then roll up from the short end. Cover and chill until ready to serve.