Finely chop one onion and two cloves of garlic. In a skillet, sauté the onion and garlic over medium heat for about 5 minutes until they soften and become translucent. Add 200g of fresh spinach, stirring in ¼ cup of water, and cook until the spinach is wilted. Remove from heat and allow the mixture to cool slightly before blending with 200g of firm tofu until smooth.

Lightly flour your work surface and roll out a sheet of thawed puff pastry into a rectangle measuring approximately 25 cm x 35 cm. Use a rolling pin to ensure an even thickness, making it easier to wrap around your savory filling. Once rolled out, carefully place the pastry onto a baking tray lined with parchment paper to prevent sticking.

Spread the cooled spinach and tofu mixture evenly over the puff pastry, leaving a small border around the edges for sealing. Starting from one end, tightly roll the pastry away from you to create a log shape. With a sharp knife or sewing thread, slice the roll into 12 equal pieces, ensuring each piece contains filling.

Preheat your oven to 200°C (400°F). Arrange the sliced vegan spinach rolls on the baking tray, making sure to leave some space between them. Bake in the preheated oven for 20 minutes, or until the pastry is golden brown and flaky, and the aroma fills your kitchen.

Once baked, remove the vegan spinach rolls from the oven and let them cool slightly on the tray for about 5 minutes. Serve warm or at room temperature with your favorite dipping sauce.