These tartines are a great appetizer or small snack. They taste absolutely delicious!

It’s very easy to make roasted garlic yourself: Trim the tops of a whole garlic bulb to expose the cloves, set on a piece of aluminum foil and rub with olive oil. Wrap tightly up in foil and bake 30 minutes at 400F (200C). Cool and store in the fridge up to 6 days. To use, squeeze garlic from cloves.




Portobello Spinach Tartines
Prep time:
Cook time:
Total time:
Serves: 2
  • 1/2 cup of soft tofu
  • 5 cloves roasted garlic
  • 1 large portobello mushroom, sliced
  • 1 shallot, sliced
  • 3 cups baby spinach leaves
  • 1 6″ long whole wheat baguette, sliced lengthwise
  • Sea salt and freshly ground black pepper
  1. In a food processor or blender, process tofu and garlic until smooth. Season with salt and pepper.
  2. Heat a nonstick skillet over medium/ high heat and sauté mushroom slices and shallot until softened, for about 2-3 minutes.
  3. Stir in spinach and sauté until wilted. Season with salt and pepper. Remove from the heat.
  4. Meanwhile, toast the baguette slices in the oven.
  5. Spread tofu garlic mixture onto the baguette halves and top with mushroom spinach mixture.


  • Irene partridge November 20, 2015   Reply →

    Hi Ursula!
    It’s me! I’m going to try some of your recipes they look awesome and Ron and I are trying to eat more healthy…
    Do you make your own almond butter? Or would you recommend that I purchase it at a Whole Food Store?
    I’ll start with your almond butter Banana treat…looks good!
    Happy Thanksgiving my friend!

    • ursulahienz November 22, 2015   Reply →

      Hi Irene!!
      Great to hear from you! Almond butter is usually quite expensive when store bought aso I make my own. Use roasted almonds and process them in a food processor until creamy. Very easy and DELICIOUS!!
      Miss you guys.
      Happy Thanksgiving!

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