Defrost and then strain the spinach.
- 1 pkg frozen spinach, chopped (or 1 bunch fresh, cooked slightly,
- 1 500 ml pkg soft tofu
- 1 pouch of onion soup mix
- 1 large round of sourdough (or any other type)
Mix together with the tofu and the onion soup mix.
Add seasoning to taste.
Cut a circle in the top of the bread, so that it has a lid.
Tear out chunks of the soft bread inside, leaving the crusty shell
(makeshift bowl), and place the chunks into a seperate bowl.
Place the mixture into the bread bowl and serve with the soft
bread chunks as dippers.
(When there's no more soft bread left, tear apart the bowl which
tastes even better!)
This recipe is good as an appetizer and keeps well in the fridge
for a few days.
Preparation time: 5 min