Soulful Creamed Lentil & Spinach-Stuffed Tofu Pockets

Although this is not a recipe blog, there have been so many requests for this recipe after I shared a photo of it on Facebook that I finally decided to sit down and write it out. I should probably start by saying… I am not a professional recipe writer, just a personal chef and health coach who has spent the last 25 years helping people eat in a way that is both nourishing and satisfying. Most of the time when I create dishes, I cook intuitively, tasting, adjusting, adding a little of this and a little of that along the way. Measurements are rarely exact in my kitchen, especially when I’m creating something from scratch. So this recipe is really a general representation of what I made, with plenty of room for you to make it your own.

This dish was actually inspired by one of my adult children, who has been vegan since the age of 12. Over the years, they have taught me so much about plant-based cooking and how deeply flavorful, satisfying, and nourishing vegan food can be. Proof that we're never too old to learn something new. Sometimes our greatest inspiration comes from our own children.

I created these tofu pockets filled with creamy black lentils, spinach, and carrots for one of my personal chef clients who focuses on heart-healthy eating and enjoys incorporating more vegetarian and vegan meals into their lifestyle.

One of the things I love most about my work is helping people discover that healthy eating does not have to feel restrictive or boring. Whether through personal chef services or wellness coaching, I often guide clients in learning how to prepare meals that support their health goals while still feeling comforting, beautiful, and deeply satisfying. Sometimes it’s simply about helping people think differently about ingredients they may not have known what to do with before.

My hope is that this recipe gives you inspiration to experiment in your own kitchen, trust your instincts a little more, and maybe even step outside your comfort zone. Cooking does not always have to be perfect to be meaningful.

And if you’d like more healthy eating ideas, wellness inspiration, and nourishing recipes, you can follow me on Instagram at @FeedtheSoulWellness.

Soulful Creamed Lentil & Spinach-Stuffed Tofu Pockets

Crispy marinated tofu filled with creamy black lentils, spinach, and carrots

Serves: 4 Prep Time: 25 minutes (+ marinating time)Cook Time: 35–40 minutes

Ingredients

For the Tofu Pockets

• 2 blocks extra-firm tofu

• 8 tablespoons olive oil

• 8 tablespoons tamari, soy sauce, or coconut aminos

• 8 cloves garlic

• 1 tablespoon fresh ginger

• 2 teaspoons turmeric (optional)

• Freshly ground black pepper, to taste

For the Creamy Lentil Filling

• 1 tablespoon olive oil

• ½ onion, diced

• 2 cloves garlic, minced

• 1 cup carrots, julienned or finely diced

• 1 small package baby spinach

• 2 cups cooked black lentils

• 1 cup non-dairy cream

  (cashew cream works beautifully)

• Salt and pepper, to taste

Instructions

Step 1: Prepare the Tofu Pockets

Preheat oven to 375°F.

Cut each block of tofu in half to create four thick rectangles. Carefully hollow out the center of each piece, leaving enough around the edges so the tofu holds its shape and forms a pocket.

In a blender, combine:

• olive oil

• tamari (or soy sauce/coconut aminos)

• garlic

• ginger

• turmeric (if using)

• black pepper

Blend until smooth.

Place tofu pockets in a shallow dish and gently pour the marinade over them, making sure all sides are coated. Marinate for at least 3 hours, or overnight for deeper flavor.

When ready to bake, gently remove excess marinade and place tofu pockets on a parchment-lined baking sheet.

Bake for approximately 15 minutes until lightly golden and slightly firm.

Step 2: Make the Creamy Lentil Filling

While the tofu marinates or bakes, heat olive oil in a sauté pan over medium heat.

Add:

• onion

• garlic

• carrots

Sauté until softened and fragrant, about 6–8 minutes.

Add baby spinach and cook until wilted.

Stir in the cooked black lentils and non-dairy cream. Simmer gently until warmed through and creamy.

Season with salt and pepper to taste.

Step 3: Fill & Finish

Remove tofu pockets from the oven and carefully spoon the creamy lentil mixture into each pocket.

Return to the oven and bake for another 20 minutes, until heated through and slightly crisp around the edges.

Serve warm.